Veggie Salt from Root Vegetable Peels

Instructions

1. Prepare and Bake Peels: Spread root vegetable peels on their own tray and bake in a preheated oven at 325°F (163°C) until the skins are dried and brown but not burnt at the edges, about 20 minutes.
2. Grind Peels: Grind the baked peels into a uniform dusty powder using a spice grinder or a mortar and pestle.
3. Dehydrate Any Moist Bits: If some bits aren't fully dehydrated, pick them out and toss them back in the oven before grinding again.
4. Combine with Salt: Combine the veggie powder with salt to taste.
5. Taste Test: Sprinkle over Persian cucumbers and olive oil to taste. The beet salt is earthy, the parsnip salt has a spicy bite, and the carrot salt has a gorgeous sweetness.