Veg Peel Recipe

30% of global greenhouse gases come from producing our food – so we can’t afford to waste it.

Luckily, it’s easy to make the most of your Ely Market produce.

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Tim Jones, from Lincolnshire Poacher Cheese, gave us the idea for these delicious root vegetable crisps. We used potatoes and parsnips, but you could also try carrot.

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1. 1. 1. 1. Combine leftover potato and parsnip peelings with a drizzle of olive oil and some seasoning
      2. Bake in the oven at 180 °C for 30-45 mins until crispy
      3. Serve with a dip and enjoy!

Video music: Son of a Rocket by Kevin MacLeod

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