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: Combine the prepared onion mixture, white beans, lemon juice, cilantro, and salt in a food processor or blender.
Step 5: Blend until smooth and creamy. Scrape the sides of the blender in between.
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.
- The chips can be stored for up to two days, but they are best enjoyed fresh. 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.
- These chips also pair very well with this pumpkin hummus.
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.
More Delicious Ways to Celebrate Our Planet!
Discover my curated collection of sustainable Earth Day recipes, perfect for honoring Earth Day and celebrating the beauty of our planet.
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- The dinner dilemma is solved! This salmon and white bean salad is light, satisfying, and bursting with flavor. Salmon, beans, fresh veggies, and a tangy lemon dressing—what’s not to love? It’s perfect for a quick lunch or a refreshing dinner.
- Simplify dinner tonight with this creamy vegan white bean soup, complete with the goodness of spinach. Ready in just 30 minutes, it’s the perfect solution for a quick and utterly satisfying meal.
If you tried this Vegetable Peel Chips with Curried Bean Dip Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
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
