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.
Onion skins contain large amounts of quercetin, a plant pigment that’s rich in antioxidants
Just as importantly, both are loaded with valuable flavor that can be used in multiple ways to take your recipes to new heights.
Here are five ways to use onion and garlic peels—because all that flavor just shouldn’t go to waste.
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