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84% would make again

Veggie Skins Chips

Tasty Team

Inspired by jamesbeard.org

Ingredients

for 4 servings

  • 1 parsnip, washed and skinned
  • 3 carrots, washed and skinned
  • 3 potatoes, washed and skinned
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • pepper, to taste

Nutrition Info

  • Calories 178
  • Fat 7g
  • Carbs 27g
  • Fiber 3g
  • Sugar 2g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Place all the vegetable skins on a nonstick baking sheet or a baking sheet lined with parchment paper.
  3. Drizzle the olive oil over the peels and sprinkle with the garlic powder, onion powder, and paprika. Season with salt and pepper.
  4. Toss the peels with your hands until they are evenly coated with the oil and spices.
  5. Bake for 8-10 minutes, tossing the peels halfway through with a pair of tongs.
  6. Let cool before eating.
  7. Enjoy!

Ingredients

for 4 servings

  • 1 parsnip, washed and skinned
  • 3 carrots, washed and skinned
  • 3 potatoes, washed and skinned
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • pepper, to taste

Nutrition Info

  • Calories 178
  • Fat 7g
  • Carbs 27g
  • Fiber 3g
  • Sugar 2g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Place all the vegetable skins on a nonstick baking sheet or a baking sheet lined with parchment paper.
  3. Drizzle the olive oil over the peels and sprinkle with the garlic powder, onion powder, and paprika. Season with salt and pepper.
  4. Toss the peels with your hands until they are evenly coated with the oil and spices.
  5. Bake for 8-10 minutes, tossing the peels halfway through with a pair of tongs.
  6. Let cool before eating.
  7. Enjoy!

Inspired by jamesbeard.org

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