Veggie Scrap Snacks
Turn your veggie scraps into tasty snacks! Perfect for topping salads, soups, or enjoying as a salty snack.
2 cups of vegetable scraps
2 tsp olive oil
1/4 tsp salt
The best part of this recipe is that there is no limits! The idea is to use any vegetable scraps that would usually be tossed. Not only is this a great way to reduce food waste in your home it’s also a fun and creative way to enjoy veggies! Plus the peels/skins are full of fiber, vitamins, and minerals.
Preheat the oven to 400 degrees. Rinse vegetable scraps and pat dry.
Toss the vegetable scraps with the olive oil and salt until evenly coated. Add seasonings like garlic powder, smoked paprika, and nutritional yeast for extra flavor.
Line a baking pan with parchment paper and evenly spread out the veggie scraps in a single layer, avoiding any overlapping. (The more spread out the veggie scraps are the crispier they get)
Bake for 8-10 minutes, watching closely because they can easily burn.
Prepare the veggie scraps the same way as in the baking method. Spread out the scraps on the dehydrator racks and set the temperature to 135-145 degrees and the timer for 8-12 hours.
Check at the 8 hour mark and remove the smaller pieces that have perfectly crisped up, leaving the larger pieces to continue to dehydrate for another couple hours.
If you own a dehydrator this method is preferred because it makes the crispiest snacks and there is no concern for burning them like there is in the oven.
The options are endless but some of our favorite veggie scraps to use include; carrot peels, sweet potato peels, squash ends, jicama strips, potato skins, parsnip peels, ginger skins, beet root peels, rutabaga ends, celeriac skin, brussels sprouts leaves, and edible squash skins.
Plus you can freeze your veggie scraps for later use! Learn How Here!
Yield: 4 servings