Onion & Garlic Skin Salt

- Keep all of your onion and garlic skins, even leek and spring onion trim.

- Give them all a good wash to get rid of any grit. Then dry them so they aren't dripping wet.

- Place on a tray and dehydrate until crispy, either in a low-temperature oven, dehydrator, or just the residual heat from the oven after using it.

- It's better to wait until you have a decent amount of dehydrated skins before blending, so store in an airtight container until then.

- Blend the skins with a good pinch of smoked paprika, dried oregano, and salt into a rough powder. I have made versions with chilli flakes, dried nori seaweed, and dashi powder for seasoning Asian cooking. The possibilities are endless.

- Pour into an airtight jar and enjoy sprinkled over chips, chicken, roasted nuts, ramen broth, or even try it dusted over plain popcorn!