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Crispy Veggie Peel Chips

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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.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Course: Appetizers
Ingredients Method

Ingredients
  

  • 2 cup clean veggie peels (potatoes, carrots, beets, parsnips, etc.)
  • 1 tbsp oil or bacon fat
  • 0.5 tsp seasoning of choice (Everything Bagel, Cajun, Tex Mex, curry powder, etc.)
  • Salt and pepper to taste

Method
 

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

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