Veggie Skins

Ingredients

• Tomato skins
• Asparagus peelings
• Eggplant skins

Directions

1. To remove the tomato skins, place a small ‘X’ on the bottom of your tomatoes and place them into boiling salted water for 15-25 seconds. Remove them with a spider and peel the skins back.
2. For both the eggplant and the asparagus, use your peeler.
3. Drizzle the skins with olive oil, sprinkle with sea salt and bake in an oven on a silpath for 1 hour 45 minutes at 200 degrees until dry and crisp. If you do not have a silpath, you can use parchment paper. If you have a warming drawer, you may wish to put on low heat and bake over night. These make great little garnishes for salad or around the plate for appetizers, sea scallops, or an interesting element to sit on top of a finished dish.