Vegetable Peel Chips

Name: Vegetable Peel Chips
Total time: 35
Yield: 4
Ingredients: 6 cups vegetable peels, such as russet potatoes, beets, and sweet potatoes, loosely packed; ¼ cup olive oil; 1 teaspoon kosher salt, plus more to taste; 1 ½ teaspoons garlic powder; 1 teaspoon paprika; 1 ½ teaspoons dried parsley

Recipe by Katie Aubin from tasty.co

Snacks 35 Mins.

Ingredients

4 servings

•

6 cups vegetable peels, such as russet potatoes, beets, and sweet potatoes, loosely packed
•

¼ cup olive oil
•

1 teaspoon kosher salt, plus more to taste

•

1 ½ teaspoons garlic powder
•

1 teaspoon paprika
•

1 ½ teaspoons dried parsley

Instructions

Place an oven rack in the center of the oven. Preheat the oven to 400˚F (200˚C).
In a medium bowl, toss together the vegetable peels, olive oil, and salt.
Spread the peels in an even layer on a baking sheet.
Roast for 20-25 minutes, tossing halfway through, until the peels are dried and crisp, but not burnt.
In a small bowl, mix together the garlic powder, paprika, and dried parsley. Toss the peel chips with the spice mixture. Season with salt to taste.
The veggie peel chips will keep for up to 3 days stored in a cool, dry place.
Enjoy!