Or not. A shock that is. I was busy peeling potatoes for the church lunch club yesterday. As well as the keen band of ladies who run the club, the Vicar’s Apprentice Happy was also wielding a peeler.
Once we’d finished peeling the 12kg or so of spuds, I offered to take the peelings home to put on the compost heap. And I was recalling the cook in Nanny McPhee (a favourite movie in the Vicarage – I can’t think why) who rustles up a gruel that includes various vegetable peelings. ‘Maybe I should be making Vicarage gruel’ I pondered.
Then Happy (who has a background in the hospitality industry) mentioned that he’d made parsnip crisps from parsnip peelings whilst working in a posh hotel once. ‘Why not try potato peeling crisps?’ was the suggestion.
So home we went with our bagful of peelings. I pulled out the longer and thinner ones and popped them on a baking sheet (actually four baking sheets), drizzled them with some olive oil, heated my fan oven to 200C and popped them in on a five minute timer.
That wasn’t long enough, but after about fifteen minutes they came out great. Some of them were still a little uncrispy and I switched the oven off and left them in to dry out.
Once out, I sprinkled on a little fancy French sea salt and the Vicar, Happy, Polly and I demolished them extremely quickly. Next time I’m trying this technique with parsnip and carrot peelings too. And I might use an olive oil sprayer to make sure the oil is rather better distributed.
Happy’s Peeling Chips
Long veggie peelings (potato/parsnip/beetroot/carrot)
Preheat oven to 200-220C (Gas 6). Lay peelings in single layer on non-stick baking sheet. Drizzle or spray with olive oil. Cook for 10-20mins until brown and crispy. If any peelings are still a little uncooked at the end, switch the oven off and leave to dry out. Remove to bowl and sprinkle with sea salt to taste.