In the kitchen you don’t throw anything away‘, this is the wise motto to avoid food waste, but also a way to find out that from a simple carrot peel, you can get a crispy snack as well as an enjoyable starter. We have fried them, but you can also oven-bake them. Since they are carrots, their taste will be slighlty sweet.

Same fate for potato peels: fried-potato-peels-with-parmigiano-and-oregano/

Doses depend on the amount of carrots you have peeled, Cooking time 5-8 mins

  • Extra Virgin Olive Oil – EVOO or Peanut Oil, about 3 tbsp
  • Salt, a pinch


Rinse the peels and then dry them well.

Tip: you don’t need a deep-frying, just enough oil to fry them all evenly.

Heat the oil in a frying pan, as soon as it makes little bubbles, add carrot peels and fry them until golden brown.

Remove them from the pan and put them on a plate lined with kitchen paper to remove excess oil – if necessary, change the kitchen paper if the previous one is too much oiled – add a pinch of salt and black pepper, stir and let them flavour, serve hot.

Tip: have fun as you like with condiments: add grated cheese or aromatic herbs or why not chilli pepper flakes?

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