See below for recipe
Crisp Vegetable Peeling Chips – Recipe
RECIPE Adapted by JOHN COLETTA
Yields 6-8 servings
Ingredients
- 50g. Sweet Potatoes; Fresh; Peelings
- 50g. Carrots; Fresh; Peelings
- 50g. Beets; Fresh; Peelings
- 50g. Potatoes; Fresh; Peelings
- 10ml. Spray Oil; Olive; Extra Virgin
- Sea Salt – Brings out the natural flavors. Keep it simple, or experiment with flavored salts.
- 5g. Garlic powder
- 5g. Paprika; Smoked
- 5g. Chili Powder
Instructions
- Dry your vegetables thoroughly, pat them down with a clean kitchen towel or paper towel.
- Place the vegetable peelings into a mixing bowl, Spray lightly with olive oil and sprinkle with sea salt. Add garlic powder, smoked paprika, and chili powder. Toss gently so every slice gets just a whisper of flavor.
- Lay the peelings in a single layer in your air fryer basket. Avoid overlapping too much—crowding is the fastest way to end up with soggy chips.
- Set your air fryer to 175°C and cook for about 8–12 minutes, depending on the vegetable. Keep an eye on them during the last few minutes
- Halfway through, gently shake the basket to move the chips around. This helps them crisp more evenly and prevents sticking.
- Once golden and crispy, carefully transfer the chips to a cooling rack. They’ll crisp up even more as they cool (yes, that’s when the magic happens). Serve warm or at room temperature for snacking bliss.
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