Every day countless vegetable peels are lost to the garbage and inevitably end up in a landfill or, in better news, they are composted. Food production accounts for about one-quarter of the world’s greenhouse gas emissions and takes up almost half of the planet’s habitable surface. Between mashed potatoes, apple pie, beet salads, and more, we find ourselves wielding the peeler often. So, as chefs practice nose-to-tail butchery, we are going root-to-peel, turning our veggie and fruit scraps to chips.
This recipe is so quick and easy, you will wonder why you didn't think of it sooner. To make it count, stockpile the peels during the week in an airtight container, tossed with a squeeze of lime juice to preserve their color and flavor, in the fridge. The uncooked peels should keep for about 4 days.
When it comes time to roast, get creative with the seasonings. Transform your chips to a sweet or savory place depending on your snack mood. Enjoy them as a light afternoon snack or crumble them over a salad for a crunchy topper.
- 3 cups vegetable and/or fruit peels, cleaned and dried (russets, sweet potato, carrot, apple, beet, etc.)
- 1 tablespoon vegetable oil (or canola oil)
- 3/4 teaspoon salt, plus more for serving
- 1 tablespoon nutritional yeast, plus more for serving
Gather the ingredients.
Preheat the oven to 400 F. Lay the peels on 2 paper towel-lined rimmed baking sheets and pat dry. Let sit for 10 minutes to continue to air dry.
Place the peels in a large bowl, then add the oil, salt, and nutritional yeast. Toss to evenly coat.
Discard the paper towels from the rimmed baking sheets, evenly divide the peels between sheet and spread into single layers.
Bake for 20 minutes (checking at 15 minutes, as oven temperatures vary) or until the peels are golden brown and crispy, rotating the baking sheets halfway.
Taste the chips and adjust the seasoning with more salt and nutritional yeast, if desired. Enjoy on their own, with a side of hummus, or crumbled over a salad.
- Make sure the peels are dry before coating with oil. Any water left behind will make the chips soggy.
- Toss the dried peels in 1 tablespoon of cornstarch before baking for an extra crispy crunch
- Every veggie (or fruit) has its own starch and moisture content, so occasionally check the chips for doneness.
- If you are baking different veggie varietals together, some may finish sooner than others—simply remove them from the baking sheet when ready and continue to bake the remaining peels.
- The chips will keep in an airtight container for 5 days (if they last that long).
Spice it Up!
This is your snack party and you can flavor it however you like! Get creative and try a combo of any of the below ideas: