Vegetable Peel Chips Recipe

Every day countless vegetable peels are lost to the garbage and inevitably end up in a landfill or, in better news, they are composted. Food production accounts for about one-quarter of the worlds greenhouse gas emissions and takes up almost half of the planets habitable surface. Between mashed potatoes, apple pie, beet salads, and more, we find ourselves wielding the peeler often. So, as chefs practice nose-to-tail butchery, we are going root-to-peel, turning our veggie and fruit scraps to chips. This recipe is so quick and easy, you will wonder why you didn't think of it sooner. To make it count, stockpile the peels during the week in an airtight container, tossed with a squeeze of lime juice to preserve their color and flavor, in the fridge. The uncooked peels should keep for about 4 days. When it comes time to roast, get creative with the seasonings. Transform your chips to a sweet or savory place depending on your snack mood. Enjoy them as a light afternoon snack or crumble them over a salad for a crunchy topper.