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.

Vegetable peel chips served with curried bean dip.

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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

Ingredients to make vegetable peel dip and curried bean chips on a marble surface.

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

Seasoned peels in a mixing bowl.

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.

Baked peel chips in baking sheet.

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.

Veggie peel chips served in a white plate.
Sauted onion and spices in a frying pan.

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.

Onion mixture, beans, and cilantro in food processor.

Step 4: Combine the prepared onion mixture, white beans, lemon juice, cilantro, and salt in a food processor or blender. 

Processed dip in food processor.

Step 5: Blend until smooth and creamy. Scrape the sides of the blender in between.

Curried bean dip served in a small white bowl.

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

What vegetable peels can I use for this recipe?

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.

Why are my peels not crisping up?

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.

The bean dip is too thick. How can I thin it out?

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.

Can I make the dip ahead of time?

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.

Vegetable peel chips and curried bean dip garnished with cilantro.

More White Bean Recipes

  1. This Cheesy White Bean and Tomato Bake is a flavor explosion in a pan! Creamy cannellini beans, a tangy tomato sauce, and a gooey mozzarella topping make this a guaranteed crowd-pleaser.
  2. 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.
  3. 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.

Vegetable peel chips and curried bean dip on a marble surface.

Crispy Vegetable Peel Chips with Curried Bean Dip

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.
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, Snack
Cuisine: Italian
Servings: 2 to 3
Author: Shilpa Kerur

Equipment

  • Mixing bowl
  • Baking sheet
  • Frying pan
  • Food processor

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

    Calories: 159kcal | Carbohydrates: 8g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1168mg | Potassium: 152mg | Fiber: 2g | Sugar: 2g | Vitamin A: 176IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 1mg
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    Vegetable peel chips with curried bean dip Pinterest image.

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