Root Vegetable Peel Chips

These crispy bits are made from scraps
27 Ratings
100% would make again
Root Vegetable Peel Chips
Photo: Dave Katz/Tasting Table 

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.

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