WRITTEN BY
SERVES:
Prep Time:
10
Cook Time:
20

Use every part of your vegetables with this veggie hack which transforms your carrot, beetroot, and parsnip peels into a tasty, crunchy snack. You can cook these use whilst your dinner is in the oven for a pre-dinner snack or add them to your salads, on top of your soup, and enhance your dips.

Ingredients:

  • Vegetable peels (carrots, beetroot, parsnips, or a combination)
  • Light, neutral oil (e.g., vegetable or canola oil)
  • Salt & pepper
  • Garlic powder
  • Cumin
  • Paprika

Instructions:

  1. Preheat your oven to 200 degrees Celsius. These also work great in the air fryer!
  2. Start by meticulously scrubbing the vegetables to ensure they are well rid of mud or dirt from the field. Peel the carrots, parsnips, and beetroot, reserving the peels for this recipe.
  3. Place the peels in a bowl and drizzle them generously with a light, neutral oil to allow the seasonings to adhere evenly. Season with salt, pepper, garlic powder, cumin, and paprika. Feel free to adjust the seasoning as per your fancy.
  4. Arrange the seasoned vegetable peels in a single layer on a baking tray. To prevent sticking, use a baking sheet (reusable ones are the best!)
  5. Bake the seasoned peels for 15 to 20 minutes, monitoring their progress. Rotate or flip them as necessary to ensure uniform cooking. The goal is to achieve a crisp texture without allowing them to burn.
  6. Enjoy them served with an aioli dip, tossed throughout your salad or as a bit of texture in your soup.
wonkybox

Vegetable Peel Chips

Use every part of your vegetables with this veggie hack which transforms your carrot, beetroot, and parsnip peels into a tasty, crunchy snack.
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Close-up of a baked veggie lasagne pie with golden cheese topping and visible pumpkin, mushrooms, and greens in folded pasta cups.
Odds and Ends Veggie Lasagne Pie

Pumpkin, greens, and odds and ends? Bake them into this easy lasagne pie – a midweek comfort fix that loves your leftovers.

Crispy golden parsnip chips with grated parmesan, fresh parsley, and garlic mayo dip.
Crispy Parsnip Chips with Truffle & Parmesan

Crispy parsnip chips with truffle oil, parmesan and garlic mayo – your new go-to side made with seasonal root veg.

A baked root vegetable ratatouille layered with beetroot, parsnip, carrot and potato, topped with Parmesan and bubbling tomato sauce.
Winter Root Vegetable Ratatouille

Easy root veg ratatouille with beetroot, parsnip and potato, layered in a garlicky tomato sauce and baked ‘til golden and bubbling.

Close-up of creamy beetroot butter beans topped with golden grilled feta and walnuts, served in a rustic skillet with crusty bread on the side.
Beetroot Butter Beans with Feta & Walnuts

Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for scooping bliss.