Dan Barber of Blue Hill in New York blanches the normally thrown-away scraps from root vegetables in a simple syrup before baking them until they're crisp. Just remember to keep darkly colored veggies, like purple carrots, separate when blanching, so they don't stain the other scraps.
To learn more, read "Waste Not."
Root Vegetable Peel Chips
Recipe adapted from Dan Barber, Blue Hill, New York, NY
Yield: 2½ cups
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours and 20 minutes
6 cups water
2 cups sugar
3 cups carrot shavings (about 4 medium carrots), using a vegetable peeler
1 cup turnip shavings (about 4 medium turnips), using a vegetable peeler
Kosher salt, to taste
1. Position a rack in the center of the oven and preheat the oven to 225°. Line a rimmed baking sheet with a silicone mat.
2. In a medium saucepan over medium-high heat, bring the water and sugar to a boil, stirring to dissolve the sugar.
3. Working in batches, blanch the root vegetables (about 1 to 2 minutes for turnip shavings and 1 minute for carrot shavings).
4. Using a slotted spoon, remove the vegetable shavings and transfer them to a paper towel-lined baking sheet to drain and season with salt. Allow to sit for 20 minutes to come to room temperature.
5. Place the vegetables on the silicone-lined baking sheet and bake until the vegetables have shrunk in and become crisp, about 2 hours.