In many kitchens, vegetables and fruit peels are the first things to be discarded during a meal prep. But do you know that what we often consider ‘waste’ is a hidden treasure of nutrition, flavour, and culinary potential?
Peels like those from potatoes, carrots, mangoes and even oranges are rich in dietary fiber, vitamins, antioxidants and bioactive compounds. For example, did you know potato skins offer more iron and potassium than the flesh?
In traditional Indian kitchens and sustainable food practices worldwide, these peels have long been repurposed into delicious and wholesome recipes. Utilizing peels will not only reduce food waste but also save money!
Wanna know how you can transform your meals with a bit of creativity and the right techniques? Let these 8 peels enhance your meals nutritionally and add unique flavors and textures.

Potato Peels

Potato peels are rich in dietary fiber, potassium and iron. Instead of discarding them, you can bake or fry them into crispy chips and top them with a sprinkle of salt and spices. They also make a great crunchy topping for soups and salads. You can even sauté them with garlic and herbs to make an earthy and intensely aromatic side dish.

Carrot Peels

Carrot peels are not only edible but also rich in vitamin A and antioxidants. They can be used in stir-fries, soups, and vegetable stock to enhance color and nutrition. When finely chopped, they blend well into fritters or vegetable patties. Some people dehydrate them to grind them into a powder for smoothies or seasoning. Roasted carrot peels tossed in olive oil and spices make a crunchy snack.

Cucumber Peels

These peels, high in fiber, vitamin K, and antioxidants, add a cooling element when blended into chutneys, raita, or green smoothies. Some recipes use them to make mildly spiced thogayal (a South Indian chutney). You can also infuse cucumber peels in water or cocktails for a refreshing twist.

Orange Peels

Orange peels are a powerhouse of vitamin C, fiber, and essential oils. They can be candied, turned into zest for cakes and cookies, or used in marinades. Dried peels are great for making herbal teas or infusing sugar and salt. You can also make orange peel chutney with jaggery and spices.

Mango Peels

Mango peels are insanely nutritious and feature antioxidants, vitamins, and compounds like mangiferin with anti-inflammatory properties. They are the hero ingredient in mango chutneys, pickles and curries. They can be boiled and blended too, to make a tangy peel kadhi or rasam. They are also used as a flavoring agent in lentil dishes or flavored rice.

Beetroot Peels

Beetroot peels are nutrient-dense and loaded with fiber. Roasted beet peels are slightly sweet and can be used in salad and, soups or as a crispy garnish! They can also be blended into smoothies for an earthy flavour. You can saute them with garlic and sesame seeds. Grated beet peels can be mixed into paratha dough for colour and nutrition.

Brinjal (Eggplant) Peels

In South India, these eggplant peels, rich in anthocyanins, especially nasunin, are turned into flavourful thogayal or podis. Some chefs incorporate them into baba ganoush or dips for a slightly smoky flavour. These eggplants can also be transformed into stir-fries, chutneys and curries.

Radish Peels

Radish peels are packed with fiber, vitamin C, and digestive enzymes. They can be sauteed with mustard seeds, turmeric, and green chilies for a quick side dish. Did you know, in Indian households, they are used to make a tangy sabzi enjoyed thoroughly with roti or rice. They even serve as an addition to dal during its making for a rustic twist. Grated radish peels are blended and make perfect dough for parathas and muthiyas.