Crispy Vegetable Peel Chips with Curried Bean Dip: Waste Not, Want More!
Upcycling kitchen scraps has never been tastier! This recipe shows you how to transform vegetable peels into irresistible chips! Served alongside a creamy curried bean dip, it is a delicious zero-waste appetizer or snack.
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This recipe offers a creative way to reduce food waste and enjoy a delicious appetizer or snack. Vegetable peels are roasted until crisp, transforming them into flavorful chips perfect for scooping. A creamy curried bean dip complements the chips, adding a touch of protein and spice.
This recipe is surprisingly versatile. Feel free to experiment with different vegetables for the peels. The curried bean dip can also be customized with your preferred level of spice.
Enjoy these crispy vegetable peel chips and creamy curried bean dip as an appetizer, after-school snack, or alongside a light lunch. This zero-waste approach is a great way to use up what you already have and create a unique chip and dip combination.
Ingredients
Vegetable Peels: To add variety to the flavor profile, utilize a colorful array of vegetable peels, including potato, carrot, sweet potato, and beetroot. Ensure thorough washing to remove any dirt.
Spices: I am seasoning the veggie peels with curry powder and garlic powder. Feel free to substitute with your favorite seasoning blend.
Butter Beans: Drain and rinse the canned butter beans before using them. Their subtle flavor and smooth consistency are perfect for absorbing the robust flavors of curry powder. However, they can be replaced with any type of white bean you prefer, such as Cannellini, Navy, or Great Northern beans.
Onion and Garlic: Sauteed to golden perfection, onion and garlic form the flavorful base of the bean dip. They impart a savory depth that complements the beans’ earthy sweetness.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Wash the vegetable peels thoroughly. Pat them dry with a paper towel. In a large bowl, toss the vegetable peels with oil, curry powder, garlic powder, and salt.
Step 2: Spread the seasoned peels on a baking sheet in a single layer. Roast for 18-20 minutes or until the peels are crispy and golden brown.
Step 3: Heat oil and add the onions and garlic. Saute for 3-4 minutes or until the onion softens. Add the curry powder and saute for another minute.
Step 4: In a food processor or blender, combine the prepared onion mixture, white beans, lemon juice, cilantro, and salt.
Step 5: Blend until smooth and creamy.
Step 6: Transfer to a serving bowl and top with cilantro.
Expert Tips
- Spreading the peels out in a single layer ensures even crisping and prevents them from steaming instead of roasting. If needed, use multiple baking sheets.
- Excess moisture on the peels will prevent them from crisping properly. Pat them dry with a clean kitchen towel or paper towels before seasoning them.
- Blend it until completely creamy for a smoother dip. For a chunkier texture, pulse the food processor a few times, leaving some beans partially blended.
Serving Suggestions
Appetizer Platter: Arrange the chips on a platter with the curried bean dip in a bowl for easy scooping. Surround them with other finger foods like vegetable sticks, olives, or crackers for a complete appetizer spread.
Light Lunch or Snack: Pair the chips and dip with a side salad or a bowl of whole-wheat crackers for a satisfying and light lunch or afternoon snack.
Bento Box Addition: Pack some chips and a small container of the dip in a bento box for a fun and flavorful lunchbox addition.
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Storage Tips
To maintain the crispiness of the roasted vegetable peel chips, store them in an airtight container at room temperature. The chips can be stored for up to two days, but they are best enjoyed fresh.
Avoid refrigerating the chips, as this can cause them to lose their crunchiness. If needed, reheat the chips in the oven for a few minutes to restore their crispiness before serving.
The curried bean dip can be stored in an airtight container in the refrigerator for up to 5 days. Enjoy it chilled or at room temperature.
Recipe FAQs
Potato, carrots, sweet potato, and beetroot peels are all great choices. For a variety of flavors and textures, you can also use parsnip, butternut squash, radish, or turnip peels. Choose organic whenever possible, and aim for peels around 1/8 inch thick for even crisping.
Excess moisture will prevent them from crisping properly. Ensure they are completely dry before tossing with oil and spices. Additionally, make sure the peels are spread out in a single layer on the baking sheet. Crowding the tray can lead to steaming instead of roasting.
If the dip is too thick for your preference, simply add a splash of water or vegetable broth while blending. You can continue adding small amounts until it reaches the desired consistency.
Yes, the dip can be prepared in advance and stored in the refrigerator in an airtight container for up to five days. Allow it to come to room temperature before serving.
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Ingredients
For crispy veggie peel
- 2 cup vegetable peels potato, carrot, sweet potato, beetroot – any combination you have on hand!
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt adjust as per taste
For the curried bean dip:
- 1 15 oz butter beans drained and rinsed (or any white beans of your choice)
- 1 tablespoons olive oil
- 1 small onion sliced
- 1 clove garlic minced
- 1 tablespoon curry powder adjust as per taste
- 2 tablespoons lemon juice
- ¼ cup cilantro leaves and stem
- ½ teaspoon salt adjust as per taste
Instructions
Roast the Veggie Peels:
- Preheat the oven to 400℉.
- Wash the vegetable peels thoroughly. Pat them dry with a paper towel. In a large bowl, toss the vegetable peels with oil, curry powder, garlic powder, and salt.
- Spread the seasoned peels on a baking sheet in a single layer. Roast for 18-20 minutes or until the peels are crispy and golden brown.
Make the Curried Bean Dip:
- Heat oil in a frying pan over medium heat and add the onions and garlic to the pan. Saute for 3-4 minutes or until the onion softens. Add the curry powder and saute for another minute. Turn off the heat and let the mixture cool down slightly.
- In a food processor or blender, combine the prepared onion mixture, white beans, lemon juice, cilantro, and salt. Blend until smooth and creamy.
Serve: Place the crispy veggie peels on a serving plate and serve with bean dip.
Nutrition
