Turn Potato Peels into Crispy Snacks
Don’t toss the skins from your mashed or roasted potatoes. With a little oil and seasoning, they transform into addictively crispy, chip-like snacks. After peeling your potatoes, toss the skins in a bowl with a tablespoon of olive oil, a generous pinch
of salt, and any other spices you like—smoked paprika, garlic powder, or rosemary are all excellent choices. Spread them in a single layer on a baking sheet and roast at 400°F (200°C) for 15-20 minutes, or until golden brown and crunchy. They’re a fantastic gluten-free alternative to croutons on a salad, a garnish for soup, or simply a savory snack to munch on while dinner finishes cooking.
Infuse Everything with Citrus Zest
The fragrant oils in the peels of lemons, limes, and oranges are liquid gold. Before you juice the fruit, use a microplane or vegetable peeler to remove the colorful zest, avoiding the bitter white pith underneath. You can mix this zest with salt to create a vibrant finishing salt for fish or chicken, or blend it with sugar for a fragrant baking ingredient that elevates cookies and cakes. For a longer-lasting solution, drop wide strips of peel into a bottle of olive oil or vinegar to create custom infusions. You can even dry the zest on a low heat in the oven and grind it into a powder for a shelf-stable flavor booster.
Brew a Flavorful Broth from Kitchen Scraps
This is the classic “waste-not” trick used by chefs for generations. Keep a large freezer bag or container labeled “Stock Scraps.” Into this bag go the papery skins of onions and garlic, the tops and tails of carrots, celery ends, mushroom stems, and herb stalks. Avoid anything from the brassica family (like broccoli or cabbage), as it can make the broth bitter. Once the bag is full, simply empty it into a large pot, cover with water, and simmer for an hour or two. Strain the liquid, and you’ll have a deeply flavorful, nutrient-rich vegetable broth for soups, stews, and cooking grains—for free.
Create a Cozy Tea with Apple Peels
The peels from your apple pie or apple sauce hold a surprising amount of cozy, autumnal flavor. Instead of composting them, place the peels in a small saucepan with a cinnamon stick and a star anise or two. Cover with water, bring to a simmer, and let it gently bubble away for 10-15 minutes. The water will turn a beautiful rosy color and become infused with a delicate apple-cinnamon flavor. Strain into a mug and sweeten with a touch of honey or maple syrup for a perfect, warming drink on a cool evening.
Make Candied Peels for a Sweet Treat
Candied citrus peel is a gourmet confection you can easily make at home. It works best with thick-skinned citrus like oranges, grapefruits, or pomelos. After peeling the fruit, cut the peels into thin strips. To remove the bitterness, boil them in water for about 15 minutes and drain—you may want to repeat this process once more. Then, simmer the peels in a simple syrup (equal parts sugar and water) for about an hour, until they become translucent. Remove them with a slotted spoon, toss them in granulated sugar, and let them dry on a wire rack for a few hours. They make a beautiful garnish for desserts, a great addition to a cheese board, or a delicious snack on their own.
Save Parmesan Rinds for Ultimate Umami
The hard, waxy rind at the end of a block of Parmesan cheese is completely edible and packed with concentrated, nutty flavor. While too tough to eat on its own, it’s a powerhouse ingredient for slow-cooked dishes. Drop the rind into your next pot of minestrone, tomato sauce, or risotto as it simmers. The heat will soften the rind and release its deep, savory umami notes into the liquid, adding a layer of complexity that’s hard to replicate. Just remember to fish out the softened rind before serving.
