After cooking a great meal, you never know what to do with the peelings vegetables.
As a result, they always end up in the trash. It's a shame...
But next time, don't throw them away! Why?
Because you can easily make delicious vegetable peel chips!
This recipe for zero waste chips is super good and easy to make. Watch:
- paring knife
- baking soda
- small brush
- vegetable peels
- stove
- olive oil
- absorbent paper
1. Wash the vegetables with baking soda and a small brush.
2. Use the peeler to get a thin, even peel.
3. Lightly oil your pan with olive oil.
4. Throw the peelings in.
5. Brown them for three minutes on each side.
6. Once toasted, drain the chips.
7. Place them on a plate lined with paper towel.
8. Salt and sprinkle with spices according to your taste.
And There you go ! Your vegetable peel crisps are already ready :-)
Easy, fast and economical, right?
It's still better than throwing the peelings in the trash!
You can spice up your chips with curry, a tandoori mixture, Espelette pepper, cumin or with a mixture of fine herbs.
If possible, make these chips with organic vegetables, because it is the skin that concentrates the most pesticides.
Good news, the vast majority of vegetables lend themselves perfectly to these peeling chips.
You can make it with potatoes, sweet potatoes, carrots, turnips, onions, Jerusalem artichokes, zucchini, eggplant...
Have you thought about fruit? Because it also works with apple, pear or nectarine peels for example.
You can also reduce the amount of fat by using a non-stick pan.
It also works by putting the lightly oiled peelings in the oven on parchment paper for 10 min at 200°C.
You can also cook them without fat or use a microwave or even a Thermomix.
Of course, nothing prevents you from cooking them in your deep fryer so that they are very crispy.
Know that this recipe does not only work with peelings!
You can also make chips with the whole vegetable or fruit , in addition to the skin.
To do this, simply cut them into very thin slices to make crisps.
You can vary the pleasures, especially for fruits or vegetables whose skin is not eaten.
Pineapple, persimmon, banana, peach, apple crisps are yours...
Or sweet potatoes, carrots, tomatoes, eggplant, squash, zucchini, butternut squash, beets, peppers...
Season the sweet crisps as you wish:sugar-cinnamon, sugar-vanilla, ginger powder, almond or hazelnut powder...
