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!)
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!