Root Vegetable Peel Chips

Dan Barber

Blue Hill, NYC; and Blue Hill at Stone Barns, Pocantico Hills, NY


  • 6 cups water
  • 2 cups sugar
  • 3 cups carrot shavings (from about 4 medium carrots), using a vegetable peeler
  • 1 cup turnip and/or parsnip shavings (from about 4 medium turnips), using a vegetable peeler
  • Salt to taste


Position a rack in the center of the oven and preheat to 175°F.

Meanwhile, make the simple syrup: in a medium saucepan over medium-high heat, bring the water and sugar to a boil, stirring to dissolve the sugar.

Working in batches, add the vegetable peels taken from washed carrots, parsnips, and turnips and blanch for 1 minute.

Using a slotted spoon, remove the vegetable peels from the saucepan and transfer them to a paper towel–lined sheet pan to dry. Salt them to taste.

Arrange the vegetable peels in a single layer on a silicone-lined or nonstick sheet pan. Bake them in the oven for 2 hours. Remove from oven and leave on the pan to dry overnight.


Makes 2 ½ cups