What can you do with vegetable peels? Here’s a #zerowaste recipe that we’ve come up with for you.
When the time comes to peel potatoes, beetroot or carrots, don’t throw away the peels: you can turn them into a delicious aperitif! You can make these tasty crunchy crisps without frying them. By simply baking them with a little fat and adding your favourite spices, they will be perfect to serve as an appetiser for a homemade aperitif with friends.
This healthy, quick and easy recipe will show you new ways to cut down on kitchen waste, with a keen eye on sustainability!
Ingredients:
- Peels of 1 potato, a carrot and a beetroot
- 1 tablespoon of extra virgin olive oil • salt to taste
Preparation
How to make your vegetable peel crisps
First of all, as previously mentioned, make sure you use organic vegetables and then thoroughly wash the peels having kept them from vegetables used in other recipes.
Season them with oil and salt in the simplest version or add other herbs and spices to taste, such as smoked paprika, garlic powder, dried rosemary or pepper.
Then transfer them onto a baking tray lined with baking paper, spreading them out as much as possible to stop them from overlapping.
Bake them at 180°C in a fan oven for 20 minutes, making sure they don’t go too brown. Serve them piping hot. You can serve your vegetable peel crisps with your choice of sauce, for example mayonnaise