Potato & Carrot Crisps


  • 100g vegetable skin peelings – potato, sweet potato, parsnip
  • 50g carrot peelings
  • 1 tsp smoked paprika
  • 1 tsp onion granules
  • Sea salt and freshly ground black pepper
  • 2 tbsp olive oil


  1. Tip the peelings into a bowl.
  2. Add the paprika, onion granules, salt and black pepper.
  3. Add the oil and toss to coat, squishing everything together.
  4. Place in the air fryer at 210°C for 8-10 minutes, stirring a couple of times.
  5. Serve warm.