Veggie Skins Chips Recipe By Tasty

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VEGETABLE PEEL CHIPS RECIPE BY TASTY



Vegetable Peel Chips Recipe by Tasty image

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.

Provided by Katie Aubin

Categories     Snacks

Time 35m

Yield 4 servings

Number Of Ingredients 6

6 cups vegetable peels, such as russet potatoes, beets, and sweet potatoes, loosely packed
¼ cup olive oil
1 teaspoon kosher salt, plus more to taste
1 ½ teaspoons garlic powder
1 teaspoon paprika
1 ½ teaspoons dried parsley

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 400˚F (200˚C).
  • In a medium bowl, toss together the vegetable peels, olive oil, and salt.
  • Spread the peels in an even layer on a baking sheet.
  • Roast for 20-25 minutes, tossing halfway through, until the peels are dried and crisp, but not burnt.
  • 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.
  • The veggie peel chips will keep for up to 3 days stored in a cool, dry place.
  • Enjoy!

Nutrition Facts : Calories 122 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

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