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

Hearty satay squash, mushroom and cauliflower curry with chickpeas, coconut milk and peanuts in a blue pot - a creamy, plant-based dinner idea.
Satay Squash, Mushroom & Cauliflower Curry

Creamy satay curry with squash, mushrooms & cauliflower - a nutty, hearty, plant-based dinner perfect for autumn evenings.

Fresh orange, celery, apple, date and pistachio salad with citrus dressing - a bright, seasonal fruit and veg recipe from Wonky Box.
Orange, Celery, Apple, Date & Pistachio Salad

Crunchy celery, sweet dates, juicy orange & pistachios - this quick salad is a seasonal, two-person wonder from your Wonky Box.

Golden filo-topped curried winter pie filled with creamy potato, carrot, cauliflower and spinach – a hearty seasonal recipe with Wonky veg.
Dump & Bake Curried Winter Pie

Golden filo meets creamy spuds, carrots & cauliflower in this dump-and-bake curried winter pie - a fuss-free, family favourite.

Creamy grapefruit posset set in grapefruit skins, chilled and zesty with a silky citrus finish.
Grapefruit Posset

A silky, citrusy pudding made from winter grapefruit – this posset is proof that dessert doesn’t need to be fussy to be fancy.