Components
- skin of 2 sweet potatoes
- the outer skin of 2 carrots
- 1 tablespoon of olive oil
- Add salt and ground pepper as needed to suit your taste.
Setup phase
- Set the oven to 180 °C (moderate heat) to preheat.
- Using a vegetable brush, thoroughly clean the skins of carrots and sweet potatoes under running water. Then, dry each vegetable completely with a clean dish towel.
- With a vegetable peeler, remove the skin from potatoes and carrots, ensuring to create long, thick strips of the peel – save the peeled potatoes and carrots for a different recipe.
- Place the shells on a large baking sheet, ensuring there is plenty of space between the crisp shells to keep them crisp. Brush with olive oil and season with salt and pepper to your liking.
- Place in the preheated oven and bake for approximately 15 minutes until golden and crispy. Halfway through, stir the contents in the shells with a spatula to ensure even cooking.
- Take it out of the oven and allow it to cool to room temperature – the peels will become crunchier once cooled. Place them in a bowl and serve as a starter.
When is the best time to use legumes in summer?
Check out the Lombo recipe featuring sweet potato, carrot, and orange sauce.
