Discover the magic of zero-waste cooking with this brilliantly simple recipe for crispy peel chips! This dish, inspired by the idea of maximizing product use, transforms what usually ends up in the trash into an absolutely delicious and healthy snack. The chips have a deep, earthy flavor of roasted vegetables, enhanced by the smoky aroma of smoked paprika. Their texture is incredibly light and satisfyingly crunchy. To complement, we serve a creamy, vegan aioli with a hint of fresh garlic, lemon, and chives, which perfectly balances the flavor of the chips and adds freshness. This is the perfect option for a movie night, a gathering with friends, or as a crunchy addition to cream soups. Show that cooking with care for the planet can be not only responsible but also incredibly tasty!
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Start by preparing the oven. Set it to 200°C with the convection function (or 220°C without convection). Prepare a large, flat baking tray and line it with baking paper. This will prevent the chips from sticking to the tray and make it easier to clean.
Prepare the peels. Place them in a large bowl with cold water and scrub thoroughly with your hands to remove any dirt residue. Then drain them in a colander and dry them very well. This is a crucial step! Use a clean kitchen towel or paper towels. The peels must be completely dry; otherwise, instead of baking, they will cook and won't become crispy.
In a large, dry bowl, combine the dried peels with olive oil, salt, smoked paprika, and garlic powder. If using, also add the nutritional yeast for a cheesy flavor. Gently but thoroughly mix everything with your hands, ensuring that each peel is evenly coated with a thin layer of oil and spices. This will ensure even baking and flavor.
Spread the seasoned peels on the prepared baking sheet, creating one thin layer. This is very important - if the peels overlap, they won't crisp up. If you have a lot, it's better to bake them in two batches. Place the baking sheet in the preheated oven and bake for 10-15 minutes. After this time, remove the baking sheet, stir the chips with a spatula, and bake for another 5-10 minutes, until they become golden brown and crispy. Keep an eye on them towards the end of baking, as thin skins can burn quickly.
While the chips are baking, prepare the sauce. Peel a clove of garlic and press it through a garlic press or grate it on a very fine grater. Wash the chives, dry them, and chop them very finely. Prepare freshly squeezed lemon juice.
In a small bowl, place the vegan mayonnaise. Add the prepared garlic, chopped chives, and lemon juice. Season with freshly ground pepper. If you like to balance the flavor with a hint of sweetness, optionally add a bit of maple syrup. Mix all the ingredients thoroughly using a small whisk or teaspoon until you achieve a smooth, uniform sauce. Taste and season with salt or add more lemon juice if needed.
Remove the baked chips from the oven and let them sit on the baking sheet for 2-3 minutes to cool. As they cool, they will become even crispier. Transfer them to a large bowl or a plate. Serve the aioli in a small bowl on the side for dipping. Serve immediately while the chips are warm and most delicious.
Using vegetable peels is a practice known for centuries, especially in rural kitchens where nothing could go to waste. Today, in an era of growing ecological awareness, this method is making a comeback as an important element of the 'zero waste' movement. Interestingly, it is in the skins of root vegetables that the highest amounts of fiber and minerals are found.
Serve immediately after preparation, when they are the hottest and crispiest. Arrange them on a large plate or in a paper cone, and serve the sauce in a small bowl on the side for dipping. They can also be crushed and used as a crunchy topping for cream soups (e.g., pumpkin) or salads, instead of croutons.
Chips are best enjoyed fresh. If there are any leftovers, store them in an airtight container at room temperature for up to 2 days. They may lose some of their crunchiness. You can refresh them by heating in the oven for 2-3 minutes at 180°C. Store the aioli sauce in the refrigerator in a sealed jar for up to 3-4 days.
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