How To Make Vegetable Chips From Dan Barber Of Blue Hill Restaura

These crispy bits are made from scraps

By Tasting Table Staff
Root Vegetable Peel Chips Photo: Dave Katz/Tasting Table 

Dan Barber of Blue Hill in New York blanches the normally thrown-away scraps from root vegetables in a simple syrup before baking them until they're crisp. Just remember to keep darkly colored veggies, like purple carrots, separate when blanching, so they don't stain the other scraps.

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To learn more, read "Waste Not."

Recipe adapted from Dan Barber, Blue Hill, New York, NY

Root Vegetable Peel Chips

4.6 (29 ratings)
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Put your scraps to good use in this recipe for Dan Barber's root vegetable peel chips.

Prep Time
20
minutes
Cook Time
2
hours
servings
2
cups
Total time: 2 hours, 20 minutes

Ingredients

  • 6 cups water
  • 2 cups sugar
  • 3 cups carrot shavings (about 4 medium carrots), using a vegetable peeler
  • 1 cup turnip shavings (about 4 medium turnips), using a vegetable peeler
  • Kosher salt, to taste

Directions

  1. Position a rack in the center of the oven and preheat the oven to 225°. Line a rimmed baking sheet with a silicone mat.
  2. In a medium saucepan over medium-high heat, bring the water and sugar to a boil, stirring to dissolve the sugar.
  3. Working in batches, blanch the root vegetables (about 1 to 2 minutes for turnip shavings and 1 minute for carrot shavings).
  4. Using a slotted spoon, remove the vegetable shavings and transfer them to a paper towel-lined baking sheet to drain and season with salt. Allow to sit for 20 minutes to come to room temperature.
  5. Place the vegetables on the silicone-lined baking sheet and bake until the vegetables have shrunk in and become crisp, about 2 hours.

Nutrition

Calories per Serving 302
Total Fat 0.3 g
Saturated Fat 0.1 g
Trans Fat 0.0
Cholesterol 0.0 mg
Total Carbohydrates 74.8 g
Dietary Fiber 2.4 g
Total Sugars 66.5 g
Sodium 847.2 mg
Protein 2.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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