In the spirit of the times, and not wasting a scrap, The Other White House has been doing rather a lot of ‘make do and mend’ in the kitchen lately.

These home-made crisps are a favourite of the Love Food Hate Waste campaign and came to the fore when it ran the ‘Compleating’ – or eating the whole thing – initiative.

To make these delicious – vegan – snacks, perfect in any time of austerity, you simply keep the peel from your veggies; potatoes are the obvious candidate, but in this batch (pictured) we also used carrot.

It helps if you have a fryer (we do), but a hot oven and a baking sheet will suffice.

Ingredients:

• Potato (and any other vegetable) peel e.g. carrot, parsnip, beetroot
• Oil, for frying
• Nutritional yeast
• Onion powder
• Garlic granules
• Vegan bouillon powder

Method:

1. When preparing your spuds, carrots, parsnips, beetroot etc. for dinner: save the peelings! If you’re not going to use them immediately, store in an airtight container in the fridge. They’ll keep for a couple of days – if your fridge is at the right temperature: 0 – 5°C, of course
2. Drop the peelings into the fryer (at 170°C) or scatter onto baking sheet/tray and drizzle with rapeseed or vegetable oil
3. Fry – or bake in a hot oven – until crisp(s)
4. For the ‘cheese’ and onion seasoning, mix (to taste) a combination of nutritional yeast, onion powder, garlic granules and a pinch of vegan bouillon powder; blast into a fine dust in a spice/coffee grinder; tip the seasoning into a bag (we used a re-usable zip-lock Bacofoil food bag); add your crisps to the bag and shake until the seasoning coats the crisps
5. Serve with a cold beer or glass of Prosecco, as required