February 11 2025
We love a ‘zero-waste hack’ here at Respectful Eggs, so these homemade vegetable crisps are always on our minds when we’re preparing our favourite root veg. They work well with potato skins, as well as parsnip, beetroot and Jerusalem artichoke skins, or a mixture of them all. You don’t need to cook them right away either – just give the skins a good wash and a rinse, scatter them out to dry on a clean tea towel and pop them, uncovered, in the fridge until you feel snack time coming on.
It wouldn’t be right for our lovely eggs not to make an appearance, so we’re serving these crunchy vegetable crisps up with a homemade black pepper and chive mayonnaise. Just the job!
Ingredients
For the crisps
- About 250 – 300g of peeled skins from either parsnips, potatoes or beetroots (washed and dried)
- 2 tablespoons of olive oil
- 1 teaspoon of crushed fennel seeds
- Zest of 1 lemon
- 1 teaspoon of smoked paprika
- Sea salt and freshly ground black pepper
- A sprig or two of rosemary, leaves stripped and finely chopped
For the mayo
- 2 medium free-range Respectful egg yolks
- ½ tablespoon of cider vinegar
- ½ garlic clove, finely grated
- 2 teaspoons of coarsely crushed black pepper corns
- 1 heaped teaspoon of Dijon mustard
- 200ml extra-virgin olive oil
- 200ml sunflower oil
- 1 tablespoon of finely chopped chives
Method
1. For the mayonnaise, put the yolks, garlic, vinegar, and the Dijon mustard in a food processor, then whizz for 25-30 seconds. Combine the oils in a jug, then gradually add the oils in a steady trickle. As the oil emulsifies and thickens, you can add the oils a little faster.
2. Once all the oil has been added, sprinkle in the black pepper and the chives. Mix one more time and spoon out into a bowl.
3. Preheat your air fryer to 375°F (190°C).
4. Place the vegetable skins in a bowl with the olive oil, lemon zest, smoked paprika, crushed fennel seeds, sea salt and black pepper. Tumble everything together well.
5. Spread the skins in a single layer in the air fryer basket. You might need to do this in a couple of batches, depending on your air fryer.
6. Cook the skins for about 12-15 minutes, shaking the basket halfway through, until the skins are golden and crispy.
7. Serve the crispy skins with the mayonnaise for dipping
Find more delicious recipes here!
