I’m always on the search for ways that I can use the extra vegetables laying around in my fridge and on my countertop. I hate throwing away rotten vegetables, knowing that I definitely could have used them had I not been so lazy. Food waste guilt is real.
At our company Yumi, we donate any unused produce back to the community, turning them into meals for families in need. Unfortunately, I don’t think anyone would want my week-old beet or the bunch of semi-wilted kale sitting at the back of my fridge.
Thankfully, when in doubt, I turn my veggies into chips. They’re surprisingly fairly simple to make. You just peel and slice the vegetables on a mandoline, like this one here, and then spread them along a paper towel. I sprinkle a little bit of salt to remove extra moisture— and let those sit. I pat them dry and pop them on a baking sheet. Then comes the easy part – bake. And if you forget about them? Don’t worry. These chips can bake anywhere from 1-1.5 hours, depending on how crispy you like your chips. Get creative— it’s hard to go wrong here.