We featured this recipe in our Winter 2024 edition and we still use it most weeks. Perfect as a healthy warming snack while the family is waiting for dinner. The recipe is courtesy of Sam and Dom Milner are the co-authors of ‘Air Fryer Easy Every Day: 140 super-simple delicious recipes’. Healthy, filling and all you need is an air fryer and the peelings from your veg. Amend, experiment and tweak the quantities and contents to your taste. Enjoy!
‘Its amazing with a new texture how many kids love them. Peeling the carrots, seasoning and mixing with oil and then air frying. They are crispy like crisps and I make a batch of these and I wont get a look in.
Ask the kids to eat the skin on the carrots and they would tell you where to go but give them delicious veggie peelings over their soup for dinner, and they love you for it!
We gather our peelings in a bowl as we are peeling the carrots for dinner, the same can be done with other root vegetables with parsnips being our favourite. Then like with making homemade chips you add the peelings to a bowl, with a small quantity of olive oil, season and then air fry. They are delicious and tasty a lot naughtier than they are. Plus, its also a fantastic way to avoid food waste.
Serves 4, air fryer dual/basket, prep time 10 minutes, cook time 10-18 minutes
Peeled skins from 6 medium carrots
Peeled skins from 3 medium parsnips
Peeled skins from 3 medium white potatoes
1 tbsp extra virgin olive oil
1 heaped tsp mild curry powder
½ tsp ground turmeric
½ tsp garam masala
Salt and black pepper
Peel the vegetables as you do your meal prep, with either a knife for a thicker peeling or a peeler for a skinny peeling. The ones made with a vegetable peeler will be crisper and more like crisps/potato chips.
Add the peelings, the olive oil and spices to the bowl and season with salt and pepper. Mix well with your hands until the peelings are well coated with the olive oil and the seasonings.
Tip the peelings into the air fryer basket/drawer and spread out so that they cook evenly. Set the temperature to 180ºC/360ºF and cook for 10 minutes for skinny peelings or 18 minutes for thick. As air fryers differ, keep a close eye on them, and shake the drawer during cooking so that they cook evenly and don’t burn.
You can use a knife for a thicker peelings or go skinny with a vegetable peeler.’
Sam and Dom Milner are the co-authors of
Air Fryer Easy Every Day: 140 super-simple delicious recipes (£20, White Lion Publishing) & founders of Recipethis.com
