Food is expensive these days, and there’s no reason to waste good-for-you and tasty vegetable peels that often get discarded. Instead, turn them into a crispy snack everyone will love. Often packed with more beneficial vitamins and minerals than the produce inside, vegetable peels should be enjoyed. Here’s how:
Make sure to wash the vegetables well before peeling to remove any dirt or debris; dry them well so the peels aren’t wet. Then, using a vegetable peeler, peel the vegetables into long, thick strips rather than small bits.
You don’t need to have totally even strips to make good veggie peel chips ,but it’s best to try to make them relatively the same size; smaller ones will crisp and darken faster than bigger ones. Toss the peels with olive oil and seasoning—we use store-bought everything bagel seasoning, which is a ready-to-go flavor booster. Tip: These chips only take around 10 to 15 minutes to crisp up, but make sure to keep an eye on them. Depending on your pan and oven, they could crisp up quickly, and you want to avoid burning.
After baking, let cool and crisp up on the pan before placing them in a bowl and letting everyone dig in. Serve as is or alongside a tasty dip, like our caramelized onion dip, ranch, or queso. If you’re craving veggie peel chips but don’t have the peels, try making one of these recipes so you can enjoy the whole vegetable in two different ways: garlic-Parmesan roasted carrots, creamy mashed potatoes, and sweet potato casserole with mini marshmallows.
Did you try making these? Let us know how it went in the comments!
Food is expensive these days, and there’s no reason to waste good-for-you and tasty vegetable peels that often get discarded. Instead, turn them into a crispy snack everyone will love. Often packed with more beneficial vitamins and minerals than the produce inside, vegetable peels should be enjoyed. Here’s how:
Make sure to wash the vegetables well before peeling to remove any dirt or debris; dry them well so the peels aren’t wet. Then, using a vegetable peeler, peel the vegetables into long, thick strips rather than small bits.
You don’t need to have totally even strips to make good veggie peel chips ,but it’s best to try to make them relatively the same size; smaller ones will crisp and darken faster than bigger ones. Toss the peels with olive oil and seasoning—we use store-bought everything bagel seasoning, which is a ready-to-go flavor booster. Tip: These chips only take around 10 to 15 minutes to crisp up, but make sure to keep an eye on them. Depending on your pan and oven, they could crisp up quickly, and you want to avoid burning.
After baking, let cool and crisp up on the pan before placing them in a bowl and letting everyone dig in. Serve as is or alongside a tasty dip, like our caramelized onion dip, ranch, or queso. If you’re craving veggie peel chips but don’t have the peels, try making one of these recipes so you can enjoy the whole vegetable in two different ways: garlic-Parmesan roasted carrots, creamy mashed potatoes, and sweet potato casserole with mini marshmallows.
Did you try making these? Let us know how it went in the comments!
- Yields:
-
2 – 4
serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 160
Ingredients
- 3 c.
packed vegetable peels, such as russet potatoes, sweet potatoes, and/or large carrots
- 1 tbsp.
everything bagel seasoning
- 1 tbsp.
extra-virgin olive oil
Directions
-
- Step 1
Preheat oven to 425°. In a large bowl, toss peels, seasoning, and oil until coated. Spread peels in an even layer on a large baking sheet.
- Step 2Bake peels, tossing halfway through and watching carefully in the last few minutes, until golden brown and crisp, 10 to 15 minutes. Let cool on baking sheet.
- Step 1
Related video: Air Fryer Fried Pickles
