1cuppeels from washed vegetables such as carrots, parsnips, potatoes, beets, sweet potatoes, zucchini, apples even.
high smoke point oil for fryingsuch as vegetable, grapeseed, or avocado
saltto taste
pepper to taste
optional seasonings:
splash Balsamic or red wine vinegar
1 Tbsp grated hard cheesesuch as Parmesan
dashchili powder, curry powder, or smoked paprika
1/2tspgarlic powder
Instructions
Using a salad spinner, dry the vegetable peels. You want them dried well.
To Fry:
In a large Dutch oven or high-sided heavy-bottomed pot, heat 2 inches of oil to 350°F to 375°F. Measure the temperature with a thermometer or test the oil by submerging the back of a wooden spoon into the oil. If the oil bubbles around the wood, it is ready. In the meantime, line a plate with paper towel.
Fry the peels, in batches if necessary to avoid overcrowding, until crispy, 2 to3 minutes. Place on the paper towel–lined plate and while still warm, season with salt and pepper and any optional seasoning. Serve warm.
To Roast:
Preheat the oven to 400°F. Line a baking sheet. Drizzle the peels with a little oil. Season with salt and pepper and any optional seasonings.
Transfer to the prepared sheet and roast until crispy, about 15 minutes. Serve warm.