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87% would make again

Vegetable Peel Chips

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.

Tasty Team
Total Time

35 minutes

35 min

Prep Time

5 minutes

5 min

Cook Time

30 minutes

30 min

Total Time

35 minutes

35 min

Prep Time

5 minutes

5 min

Cook Time

30 minutes

30 min

Ingredients

for 4 servings

  • 6 cups vegetable peels (1 kg), such as russet potatoes, beets, and sweet potatoes, loosely packed
  • ¼ cup olive oil (60 mL)
  • 1 teaspoon kosher salt, plus more to taste
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 ½ teaspoons dried parsley

Nutrition Info

  • Calories 122
  • Fat 13g
  • Carbs 1g
  • Fiber 0g
  • Sugar 0g
  • Protein 0g

Estimated values based on one serving size.

Preparation

  1. Place an oven rack in the center of the oven. Preheat the oven to 400˚F (200˚C).
  2. In a medium bowl, toss together the vegetable peels, olive oil, and salt.
  3. Spread the peels in an even layer on a baking sheet.
  4. Roast for 20-25 minutes, tossing halfway through, until the peels are dried and crisp, but not burnt.
  5. 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.
  6. The veggie peel chips will keep for up to 3 days stored in a cool, dry place.
  7. Enjoy!

Ingredients

for 4 servings

  • 6 cups vegetable peels (1 kg), such as russet potatoes, beets, and sweet potatoes, loosely packed
  • ¼ cup olive oil (60 mL)
  • 1 teaspoon kosher salt, plus more to taste
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 ½ teaspoons dried parsley

Nutrition Info

  • Calories 122
  • Fat 13g
  • Carbs 1g
  • Fiber 0g
  • Sugar 0g
  • Protein 0g

Estimated values based on one serving size.

Preparation

  1. Place an oven rack in the center of the oven. Preheat the oven to 400˚F (200˚C).
  2. In a medium bowl, toss together the vegetable peels, olive oil, and salt.
  3. Spread the peels in an even layer on a baking sheet.
  4. Roast for 20-25 minutes, tossing halfway through, until the peels are dried and crisp, but not burnt.
  5. 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.
  6. The veggie peel chips will keep for up to 3 days stored in a cool, dry place.
  7. Enjoy!

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