Making fruit and veggie peel chips is a great way to keep food waste from going to the landfill (where it doesn’t break down—eek!). You’re also preventing them from sitting in a trash heap, where they’ll release methane that will inevitably worsen this whole thing called climate change.
With just 20 minutes, some oil, and a few spices, you can convert your produce scraps into a snack that both you and the planet will appreciate. Continue reading below for step-by-step instructions on how to make crispy fruit and veggie peel chips.
How to Make Veggie Peel Chips
If you’ve peeled your potatoes and carrots for tonight’s dinner, congratulations: You’re already halfway done with this recipe. Once you have your peels, simply lay them out on a baking sheet lined with a reusable silicone baking mat. Next, drizzle them with a bit of olive oil (or coconut oil) before adding your spices.
Feel free to get creative with your spice mixture. We recommend sprinkling on a bit of salt and pepper. For an even bolder taste, you can add in garlic powder, onion powder, or paprika. (Better yet, all three!)
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Next, bake the veggie peel chips in the oven at 400°F for 15 to 20 minutes. (Pro Tip: Cook longer if your peels are larger, and cook less if they’re smaller/thinner.) Flip once halfway through.
Once they’re done cooking, remove them from the oven and let cool. (They’ll crisp up a bit more as they cool, too.) Enjoy them promptly for maximum crispness, or store them for up to three days. Just make sure to keep the veggie peel chips in a cool, dry area.
How to Make Fruit Peel Chips
For a sweeter treat, try making apple peel chips. Similar to the veggie peel chips, lay out the peels on a baking sheet lined with a silicone baking mat. Combine one tablespoon of sugar with one teaspoon of cinnamon in a bowl, then sprinkle onto the peels.
Toss them to ensure each peel is evenly coated. Then, bake at 300°F for 30 minutes, flipping them about halfway through. Let cool and enjoy!