Seven Simple Snacks From Scraps

Seven Simple Snacks From Scraps

Easy ways to use leftover and commonly disregarded veggie parts

1) Pumpkin Seeds

Next time you’re chopping up a pumpkin for roasting or a soup, think twice about throwing away those scooped-out seeds! These little gems are only a quick roast away from becoming a mouth-wateringly moreish snack or crunchy salad topper! After removing the seeds from the pumpkin, strain the goopy bits out through a colander. Pat dry with a paper towel and place on a baking tray with some oil. For an extra zing, try adding salt and your choice of seasonings; our favourites are curry powder or cinnamon and brown sugar. Bake at 180oC for around 10 mins until golden brown.

2) Pumpkin Skin

And while you’re at it, the skin of the pumpkin is as equally as versatile as a desktop snack. Much like the seeds, chuck them in the oven with a little salt and seasoning and bake until brown. Or for a wickedly sweet treat, try frying leftover pumpkin skins in olive oil with around ½ a tablespoon of brown sugar….mmmhmmm!!

3) Potato Peel Chips

It seems like we’ve got a common theme here: baking things in oil and salt! But trust us, stick to what you know is goooood!! Potato peels make for a super tasty treat, and can be seasoned to your heart’s content. Try sweet potato peels too for a sneaky variation!

4) Apple Peels

For a sweet spin, try baking apple peels with a little brown sugar and cinnamon.

5) Floppy Veggies

We can’t tell you the number of times we’ve found a stray carrot or celery stalk at the back of the fridge which has managed to slip through the cracks and has ended up looking a little worse for wear (it happens to the best of us)! Never fear though, those floppy veggies are still perfectly fine to eat, just pop them in a container in the fridge and cover with water – and by morning they’ll be perfectly dip-worthy

6) Veggie Scrap Crackers

Our mates over at SBS Food have come up with a crackin’ way to use up leftover veggie scraps. Firstly, soak 400g of flaxseed in a bowl of water for an hour. After, combine with 200g almond meal, 125g pumpkin seeds (see tip #1), 125g grated leftover veggies (or juicer scraps) and 1tsp salt. Then, simply roll the dough into a ball and flatten to about 2mm with a rolling pin. Cook overnight either on the lowest setting of your oven or in a dehydrator, and once they’re nice and crispy chop or break them into snack-sized pieces!

7) Roast Veggie Dip

And so with your veggie scrap crackers and freshly-crisped veggies on hand, all that’s left to complete the perfect work space snack is a tasty dip! It’s as easy as blending together 2-3 cups of any leftover roast veggies with a generous drizzle of olive oil, 1/3 cup of cashews, a squeeze of lemon juice and some salt and pepper to taste. Zhuzh it up with a little garlic or mixed herbs if that tickles your fancy, YUM!

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