Did you know that most of the beneficial properties of potatoes and carrots are actually contained in their peel? They contribute about one-third of the vitamin found in oranges. Not to mention, they are high in fiber, acting as blood cleaners, helping the intestines. They are also a source of vitamin B6, essential for the health of the cardiovascular, immune, digestive, muscular, and nervous systems. So, wouldn’t it be a shame to consider them just waste? And because nothing should be wasted, I propose a super easy and quick recipe, so quick that I spent more time explaining it than preparing it! Deliciously tasty and super crispy potato and carrot peel chips that will make you literally lick your lips! You can serve them as a Christmas snack before the festivities begin, and it will be a huge success! They cook in just a few minutes and take just as long to prepare. I’ve used them in so many ways because they are perfect for garnishing white and red meat dishes and are fantastic in soups and purees. Stay tuned because very soon I’ll share a truly fantastic and delicious idea!
All “vegan” recipes are free of meat and/or fish, and it is not possible to use other foods based on animal proteins, such as eggs and cheese.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 3 old potatoes (not new)
- 3 carrots
- 3 tablespoons extra virgin olive oil
- 1 pinch salt
- to taste pepper
Tools:
- 1 Potato peeler
- 1 Bowl
- 1 Baking tray
Preparation
Wash potatoes and carrots very well. Pat them dry with kitchen paper and, with the help of a potato peeler, remove their peel. Use the potatoes and carrots for other preparations (fig. 1).
Place your vegetable scraps in a bowl and drizzle with 2-3 tablespoons of oil (fig. 2).
Add a pinch of salt and pepper. You can also add herbs and spices if desired (fig. 3).
Mix with your hands for a few seconds, then place your peels on a baking tray lined with parchment paper without overlapping them (fig. 4).
Place in a preheated oven at 338°F for 8′, checking them constantly and, if they are ready earlier, remove them immediately (fig. 5).
Once removed from the oven, serve immediately while hot.
I also used them to garnish my pumpkin and carrot soup. A delight!
And voilà… the potato and carrot peel chips are ready to be enjoyed!
Bon Appétit from FeFè’s kitchen!
