Chef's Quick Tips: Crunchy veggie peel snacks

This week, Chef Jes Bengston of Food Rescue and Terrain Garden Café in Westport shows Tina Redwine how to get the most out of your food.

News 12 Staff

Apr 23, 2019, 3:08 PM

Updated 1,881 days ago

Share:

This week, Chef Jes Bengston of Food Rescue and Terrain Garden Café in Westport shows Tina Redwine how to get the most out of your food.
Crunchy veggie peel snacks
Ingredients 
Carrot,
Potato
Parsnip 
Olive oil
Cumin
Salt  
Directions
Toss to coat and lay in a single layer on a cookie sheet and roast at 325 for 12-15 minutes until crisp.
 
Contact
Chef Jes Bengston
561 Post Road East
Westport, CT 06880
 


More from News 12