Vegetable Peel Chips by Patrice Hall

Veggie Peel Chips In a White Bowl

 
This is a great recipe for using up your scraps from cooking the CSA veggies, I never thought to do this until I read this article in The Spruce Eats at https://www.thespruceeats.com/vegetable-peel-chips-5179222.  Try this out and enjoy!
 

Prep:  10 mins
Cook:  20 mins
Drying:  10 mins
Total:  40 mins
Servings:  2 to 4
Yield:  3 cups
 

Nutrition Facts (per serving)
214 Calories
7g Fat
38g Carbs
4g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients
3 cups dried vegetable peels, and/or fruit peels (e.g., 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
 

Steps to Make It
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.

Recipe Tips
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:

Ranch Powder
Italian Seasoning
Old Bay Seasoning
Taco Seasoning
Everything Bagel Seasoning
Salt and Vinegar (using apple cider vinegar powder)
Cinnamon sugar (use coconut oil for a pop of sweetness in place of the neutral oil)
Mediterranean: dried dill and lemon salt