Why throw away zucchini peels?
Sometimes you need to peel zucchinis, whether it’s for the color of a soup, purée, or sauce. But should you toss those peels? Absolutely not! First, because we’re all about reducing waste, and second, because they make delicious vegetable chips!
Zucchini peel chips turn into thin, crispy sticks that are perfect for snacking. Their flavor will depend heavily on your seasoning choices.
How to make zucchini peel chips
- Peel the Zucchini
- Dry the Zucchini Peels
Place the peels flesh-side down on a paper towel to dry them. Don’t leave them too long—zucchini sap can be quite sticky! - Season the Peels
In a bowl, toss the zucchini peels with a little olive oil, a pinch of salt (don’t overdo it), and any herbs or spices you like. Mix well to ensure the peels are evenly coated.
- Arrange on a Baking Sheet
Spread the seasoned peels in a single layer on a baking sheet lined with parchment paper, skin-side down. Ensure they’re well spaced for even cooking (unlike in the photo—crowding doesn’t work well!). - Bake
Bake at 170°C (340°F) using a fan-assisted oven if possible. Let them cook for about 40 minutes, keeping an eye on them to prevent burning.
Once baked, let your zucchini peel chips cool and enjoy them fresh! They’re perfect for a healthy snack or as a unique appetizer at your next gathering.
Tips:
- Enjoy them the same day for the best crunch!
- For extra flavor, experiment with seasonings like smoked paprika, garlic powder, or even nutritional yeast.