How to Make No-Waste Veggie Chips

? Emily Tylman

If there's one thing we always have in excess in the F&W Test Kitchen, it's vegetable scraps—from carrot, parsnip and onion peels to kale, swiss chard and herb stems. These trimmings are normally just composted, but they can be made into a deliciously, crispy snack. So, whatever you're making, whether it be carrot cake, onion soup or mashed sweet potatoes, save the trim — even the cut ends from onions will work (minus that papery outer layer). Here's how to turn those scraps into crunchy chips.

Line a baking sheet with paper towels. In a large saucepan, heat about an inch of oil up to 400°F. Pat dry the vegetable peels and stems, and then working in batches, place them in the pot and fry until the oil stops bubbling, about 5 minutes. Using a slotted spoon, transfer them to the prepared baking sheet. Sprinkle with salt and let cool completely. Serve with your favorite dip or munch on as is.

Note: We usually have leftover frying oil in the pantry, but if you don't have any on hand, or you want to try a healthier version, just toss the scraps with some olive oil, salt and pepper, and bake in a 375°F oven until crisp, about 20 minutes.