Vegetable Peel Crisps

Our final Waste Not tip is a bit of whimsy. Crispy little snacks made with vegetable peelings. Also good for dressing up a creamy vegetable soup, or as a nibble alongside a sandwich. Next time you find yourself with potato and/or carrot parings on your cutting board, give this a try –you may wonder why you ever tossed peels into the compost. Sage leaves make a nice addition, if you have them handy.

Vegetable Peel Crisps

Vegetable parings, such as potato peels and/or Rainbow carrot shavings

A neutral oil, like grapeseed or corn oil

Salt

Sage leaves

Preheat oven to 400 F. Make sure you use vegetables that were well-scrubbed and trimmed before peeling. Use a knife or vegetable peeler to cut strips of skin from the vegetables. We hand-peeled potatoes, because it’s nice to keep a little flesh on the skin, and used a vegetable peeler for the carrots. Brush the strips with oil, sparingly, just so they shine a little. Oil sage leaves, too, if using. Spread out strips, skin-side down, on a baking sheet or over the bottom of a roasting pan, lined with parchment . Sprinkle with salt. Shove in the hot oven.

Check after 5 minutes or so, flipping over strips and leaves as the bottom side crisps. Carrot shavings and sage leaves will probably take between 5 and 10 minutes. (It depends on how thin the shavings are.) Potato strips with a bit of flesh will take longer – they’ll blister and puff in parts, making them extra crunchy. Remove strips as they’re done, cool on a rack or crumpled paper towel. Tip them into a bowl, with an extra sprinkle of salt for a snack, or use as a garnish.