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.

Quick Info

⏱️ Under 30 minutes • 🍽️ 4 servings • ⭐ 87%

Nutrition

36 cal • 3g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Vegan] • [Vegetarian] • [Easy] • [Under 30 Minutes]

Ingredients

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

Instructions Preview

1. Place an oven rack in the center of the ov…
2. In a medium bowl, toss together the vegeta…
3. Spread the peels in an even layer on a bak…

…and 4 more steps

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Recipe by: Katie Aubin, Karlee Rotoly • From: Tasty