Have a pile of vegetable peels and don’t want to waste them? Toss them with olive oil and a few simple seasonings, then roast them into chips—it’s that easy. The crisp, crunchy peels make a great snack or salad topper.
Cook Time
30 minutes
Total Time
35 minutes
Yield
4 servings
Ingredients
6 cups vegetable peels (1 kg), such as russet potatoes, beets, and sweet potatoes, loosely packed
¼ cup olive oil (60 mL)
1 teaspoon kosher salt, plus more to taste
1 ½ teaspoons garlic powder
1 teaspoon paprika
1 ½ teaspoons dried parsley
Nutrition Info
Calories 122
Fat 13g
Carbs 1g
Fiber 0g
Sugar 0g
Protein 0g
How to Make It
1. Step
Place an oven rack in the center of the oven. Preheat the oven to 400˚F (200˚C).
2. Step
In a medium bowl, toss together the vegetable peels, olive oil, and salt.
3. Step
Spread the peels in an even layer on a baking sheet.
4. Step
Roast for 20-25 minutes, tossing halfway through, until the peels are dried and crisp, but not burnt.
5. Step
In a small bowl, mix together the garlic powder, paprika, and dried parsley. Toss the peel chips with the spice mixture. Season with salt to taste.
6. Step
The veggie peel chips will keep for up to 3 days stored in a cool, dry place.
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