Vegetables scraps can be reused in a bunch of ways, like an easy veggie stock or crispy chips. Next time you peel root vegetables, bake them into a delicious snack instead of throwing them in the trash.
You can use the nutrient packed peels from carrots, parsnips and potatoes for best results. Simply toss your vegetable peels with oil, salt, and pepper. Spread them on a baking sheet and pop them in a 200 degree oven for 6-10 minutes. Keep an eye on the peels since they’re fairly thin and might burn easily.
You can bake your peels into crunchy chips to snack on, as a side instead of french fries, or to use as a crispy topping for casseroles and soups. The best thing about this easy dish is that you can add whatever spices you want to change things up for each batch.
Why You’ll Never Again Throw Away Vegetable Peels [The Kitchn]