After preparing a flavorful meal, vegetable peels often head straight to the trash—what a waste. But here's a better idea: turn them into irresistible, crispy vegetable chips.
These zero-waste crisps are simple to make, delicious, and a smart way to reduce food waste. Here's how:
And there you have it—your vegetable peel crisps are ready! Quick, economical, and far better than discarding them.
Elevate the flavor with curry, tandoori spice, Espelette pepper, cumin, or fines herbes.
Opt for organic vegetables when possible, as peels often hold the highest pesticide concentrations.
Most vegetables are ideal for these crisps. Try potato, sweet potato, carrot, turnip, onion, Jerusalem artichoke, zucchini, or eggplant peels.
Fruits work too—apple, pear, or nectarine peels yield great results.
Reduce oil by using a nonstick pan, or bake lightly oiled peels on parchment paper at 200°C for 10 minutes. Air frying, microwaving, or deep-frying also work for extra crispiness.
This technique isn't limited to peels—slice whole vegetables or fruits thinly for full crisps.
Perfect for skins you typically discard. Enjoy pineapple, persimmon, banana, peach, or apple crisps.
Veggies like sweet potato, carrot, tomato, eggplant, squash, zucchini, butternut, beet, or pepper shine too.
For sweet versions, dust with sugar-cinnamon, vanilla sugar, ginger, or nut powders.
