- 5 Best Uses for Your Leftover New Year’s Champagne
- What to Make with Leftover Rice
- 4 Tips for Getting the Most Out of Your Leftovers
- 10 Ways to Use Leftover Roast Beef
- How a New Orleans Chef Transforms Leftovers Into Epic Comfort Food
- 5 Ways to Make the Most of the End of a Peanut Butter Jar
- 10 Ways to Use Cooked Grilled Shrimp
- 5 Ways to Use Leftover Roasted Potatoes
- 10 Ways to Use Leftover Pie Dough
- How to Squeeze Every Last Drop Out of Your Sriracha Bottle
While composting is a great way to get rid of vegetable scraps, why not try turning them into a crunchy chip instead?
If there's one thing we always have in excess in the F&W Test Kitchen, it's vegetable scraps—from carrot, parsnip and onion peels to kale, swiss chard and herb stems. These trimmings are normally just composted, but they can be made into a deliciously, crispy snack. So, whatever you're making, whether it be carrot cake, onion soup or mashed sweet potatoes, save the trim—even the cut ends from onions will work (minus that papery outer layer). Here's how to turn those scraps into crunchy chips.
Line a baking sheet with paper towels. In a large saucapan, heat about an inch of oil up to 400F. Pat dry the vegetable peels and stems, and then working in batches, place them in the pot and fry until the oil stops bubbling, about 5 minutes. Using a slotted spoon, transfer them to the prepared baking sheet. Sprinkle with salt and let cool completely. Serve with your favorite dip or munch on as is.
Note: We usually have leftover frying oil in the pantry but if you don't have any on hand, or you want to try a healthier version, just toss the scraps with some olive oil, salt and pepper and bake in a 375F oven until crisp, about 20 minutes.