Vegetable Skin Crisps

A fun and delicious way to decrease your food waste, and save your hard-earned money from the trash!

Course Snack

Cuisine American

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 72kcal

Author Laura Yautz

Scrub all the vegetables to be peeled well, with a scrub brush if necessary. Allow the vegetables to dry, or blot them dry with a clean dish towel.
Peel the vegetables with a peeler into a clean bowl.

Preheat oven to 400 degrees.
Place the vegetable skins in a zipper seal bag (for truly zero waste, use a reusable zipper bag, or simply toss in a bowl with tongs), and add corn starch. Toss the bag around until all the corn starch is combined with the skins.
Add the Everything Bagel seasoning and olive oil to the bag and toss to combine.
Empty the bag onto a baking sheet lined with a reusable silicon liner (or parchment), into a single layer, and separate the strips as much as possible.
Bake 15-20 minutes, depending on the type of skins you have, until browned and crisp (they will crisp a little more as they cool). Carrot skins will take less time, potato skins more.