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Roasted Vegetable Peels

Roasted Veggie Peels vertical

Here is confirmation of what you have known all along — the peels are the best part! Not only are they nutritious, but the peels are also delicious.

Never throw them away again. Keep a small bowl in the refrigerator and every time you peel carrots, beets, and parsnips, place the peels in the bowl. The peels will be good for up to 5 days. Potato peels turn a rusty color and should be used right away, so plan ahead.

Ok, so you roasted some peels and now what? Eat them as the best chips and dip ever. Garnish soup, burgers, steaks, egg dishes, rice bowls, yogurt bowls, or anything with them. Crunch them up and serve them tossed with pasta, fried rice, salads, get the idea. Just eat them!

Make sure to use a great quality extra virgin olive oil. We love Colavita!

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  • Several cups of vegetable peels from carrots, beets, parsnips, and/or potatoes
  • Extra virgin olive oil, such as Colavita   
  • Kosher salt
  • Freshly ground black pepper


1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. Toss vegetable peels with evoo and season with salt and pepper. Roast at 400°F, stirring occasionally until crispy, about 8 to 10 minutes. 

3. Serve with dips like hummus and/or tzatziki.

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