A crazy delicious snack, similar to potato chips, made in just a few minutes from peels we usually throw away. Tastes great sprinkled on a salad, eaten as a fun treat (maybe with a dip — see the bonus on the side), and pairs perfectly with a burger.
Ingredients (about 4 servings):
Peels from 2 large sweet potatoes
Peels from 5–6 potatoes (red or white)
Preheat the oven to 190°C (375°F) on convection mode. Line a baking sheet with parchment paper.
In a large bowl, mix the peels with the remaining ingredients.
Spread the peels in a single layer on the baking sheet and bake for about 15 minutes, until they firm up. If they’re still soft, lower the temperature to 180°C (350°F) and bake for another 5–8 minutes, until crispy. Remove and serve hot or cold, ideally with a dip (see bonus).
Keeps for up to two days in a dry container at room temperature.
1 teaspoon balsamic vinegar
1 tablespoon finely chopped fresh dill
Save peels each time you peel a vegetable and store them in an airtight bag in the freezer. Once the bag is full, you’re already halfway to a rich and flavorful vegetable broth.
Ingredients (about 1 liter of broth):
About 3 cups (600–700g) of peels (carrot, parsley root, celery root or celery leaves, onion, and even overripe tomatoes)
3–4 dried mushrooms (shiitake or other)
1 onion or leek, roughly chopped
6 cups (1.5 liters) water
Place all ingredients in a pot, bring to a boil, then reduce the heat.
Cover and simmer gently for 45 minutes.
Remove from heat and strain.
Keeps for up to 4 days in the fridge or about a month in the freezer.
Add 1 tablespoon tomato paste and season with salt and pepper.
After straining, return some of the edible peels and mushrooms to the broth.
You can also add fresh vegetables like cauliflower florets, diced zucchini, sweet potatoes or turnips and cook for another 10–15 minutes until tender.
An easy, almost one-bowl cake with a special magic to it.
Ingredients (for a 25–30 cm loaf pan):
1 packet (10g) vanilla sugar
1 teaspoon ground cinnamon
Preheat the oven to 170°C (340°F) on convection mode. Grease the pan and line the bottom with parchment paper.
Chop the carrot peels in a food processor (or by hand). Measure 1¼ cups of chopped peels.
In a bowl (or mixer), whisk together the eggs, sugar and vanilla sugar until light and fluffy.
Slowly mix in the oil and carrot purée.
Add the flour, baking powder, baking soda, and cinnamon, and mix until just combined.
Pour into the pan and smooth the top.
Bake for about 40 minutes, until set in the center. Let cool for at least 30 minutes before serving.
Keeps for up to 4 days in the fridge.
While the cake is still warm, brush with warmed apricot jam (2–3 tablespoons) and sprinkle with shredded coconut.
Quick to prepare, but they require patience as they absorb the syrup. The classic and delicious result is worth the wait!
Peels from 3–4 oranges (or 3 grapefruits or 4 lemons)
3 tablespoons lemon juice
For coating: about ½ cup sugar
If the peel is thick, remove some of the white pith. Slice into 3mm-thick strips.
Boil 2 cups of water in a pot, add the peels, and cook for about 3 minutes. Strain and rinse under cold water.
In the same pot, combine the remaining 2 cups of water, sugar and lemon juice. Bring to a boil.
Add the peels, reduce the heat to low, and cook for about 45 minutes, until the liquid reduces and thickens. Remove from heat.
Cover and let sit at room temperature for 24 hours. Taste, and if not sweet enough, leave in the syrup for another day.
Strain, then place on a paper towel to dry for a minute or two.
Roll the peels in sugar and serve.
Keeps for up to a month in an airtight container in a cool, dark place (even if coated in chocolate).
Melt 100g dark chocolate in the microwave or a double boiler until smooth. Dip the candied peels (either halfway or entirely) and place on parchment paper. Store in the fridge to set.
The citrus and apple peels give this warm drink a deep and unique flavor. A fantastic treat with zero effort!
Ingredients (3 servings):
½ liter (500ml) red wine
¼ cup brown sugar (plus extra if needed)
Peels from 2 apples or pears (any variety)
1 tablespoon honey or date syrup
Place all ingredients in a pot, bring to a gentle boil and simmer for about 5 minutes.
Taste and add more sugar if needed. Serve warm.
Keeps for up to a week in the fridge. Reheat before serving.
Skip the brandy during cooking and add it directly to the finished drink before serving.
