You might already be hoarding sweet potato peels to turn into crispy veggie chips, but did you know you should also be saving onion and garlic peels
That’s right, these papery scraps that usually end up in the trash are actually packed with nutrition and culinary potential.
Garlic peels are also rich in antioxidants. Just as importantly, both are loaded with valuable flavor
Ditch jarred onion and garlic powders and make your own. Simply wash the peels, spread them out on a metal baking sheet,
Blitz the dried peels in the blender until they become a fine powder. Or, alternatively, just store the crisps as they are and use them as salad toppings.
Give your pasta or rice an upgrade by steeping the peels in their cooking liquid. Assistant food editor and pasta expert Francesca Zani adds the onion and garlic
Just make sure to pick out the peels after you’re done cooking; no one wants a soggy onion skin in their carbonara.
Save time and get more flavor by leaving the peels on the onions and the garlic the next time you make stock.