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By Tristan Welch
Vegetable peel bacon - Vegan & zero waste
5 steps
Prep:6minCook:8h
Vegan veggie scrap bacon 😱 crisp as the crispest bacon can be.
Turn your vegetable peelings into crunchy bacon-like goodness. Works perfectly as a soup topper, in salads, on fried eggs or with your favourite burger.
I use the peelings for my vegetable soup and actually it works as a really nice topper on that very soup!
Updated at: Wed, 16 Aug 2023 20:10:35 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Nutrition per serving
Calories85.7 kcal (4%)
Total Fat0.4 g (1%)
Carbs17.1 g (7%)
Sugars12.7 g (14%)
Protein4.1 g (8%)
Sodium1780.9 mg (89%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Pour boiling water over your peelings, let them sit for a minute or two just to soften up. Strain and dry.
Oven Safe Bowl
ColanderStep 2
Mix them into this marinade of salt, soy sauce, maple syrup, smoked paprika & garlic powder.
Oven Safe BowlStep 3
Pop them in the fridge and let them macerate for a day. It will make all the difference, trust me.
Step 4
Place on a baking sheet and dehydrate for 8 hrs, if you haven't got a dehydrator you can always use an oven set to very, very low.
Baking RackStep 5
Out they come,crisp as the crispest bacon can be! These make great toppers on soups, salads. Delicious.
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