Crispy Veggie Peel Chips

Prep Time: 5min
Cook Time: 12min

Don’t toss those veggie peels! Roast or air fry them into crunchy, savoury snacks perfect for topping soups, salads, or munching by the handful.

2 cups clean veggie peels (potatoes, carrots, beets, parsnips, etc.)
1 tablespoon oil or bacon fat
1/2 teaspoon seasoning of choice (Everything Bagel, Cajun, Tex Mex, curry powder, etc.)
Salt and pepper to taste
2 cups clean veggie peels (potatoes, carrots, beets, parsnips, etc.)
1 tablespoon oil or bacon fat
1/2 teaspoon seasoning of choice (Everything Bagel, Cajun, Tex Mex, curry powder, etc.)
Salt and pepper to taste

Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C).
Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C).
Pat peels dry if wet.
Pat peels dry if wet.
Toss with oil/bacon fat, seasoning, salt, and pepper.
Toss with oil/bacon fat, seasoning, salt, and pepper.
Spread peels in single layer on baking sheet or air fryer basket.
Spread peels in single layer on baking sheet or air fryer basket.
Bake 8-12 minutes in oven or air fry for 5–7 min, stirring/shaking halfway.
Bake 8-12 minutes in oven or air fry for 5–7 min, stirring/shaking halfway.
Remove from oven and if needed add salt and pepper to taste. Enjoy right away with ketchup or spicy mayo.
Remove from oven and if needed add salt and pepper to taste. Enjoy right away with ketchup or spicy mayo.
Helpful Tips:
Helpful Tips:
Use bacon fat for rich flavour and a smart way to repurpose leftovers.
Use bacon fat for rich flavour and a smart way to repurpose leftovers.
Dry peels well to reduce moisture and help them crisp up better.
Dry peels well to reduce moisture and help them crisp up better.
Use a vegetable peeler to create thin, even strips for uniform crisping.
Use a vegetable peeler to create thin, even strips for uniform crisping.
Cook peels right away to prevent oxidization and darkening.
Cook peels right away to prevent oxidization and darkening.

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