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Crispy potato peels with carrot top macadamia pesto

  • Author: Samantha Gowing
  • Total Time: 35 minutes
  • Yield: Serves 4 as a snack 1x
  • Diet: Vegan


Here are a few ways to reduce waste and enhance flavour everyday. I’ve added a dose of my Black Betty Bam, my plant-based umami spread, in lieu of traditional Parmesan. You can buy it here.

Photos by Holly Galbraith


Units Scale

For the potato peels
3 cups potato peelings, washed well, thoroughly dried
3 cups macadamia or peanut oil for frying
Cracked black pepper
For the pesto
1 bunch carrots with tops, carrots trimmed, sliced lengthways, tops washed well, thoroughly dried
2 tablespoons olive oil
Salt to taste
Cracked black pepper
1 garlic clove, peeled
3 tbsp macadamia nuts
1/2 cup fresh basil leaves
1 tbsp Black Betty Bam
1/2 cup olive oil


  1. Heat oil in a medium-sized saucepan.
  2. Add potato peels, fry until brown and crispy, season with salt and pepper. Drain on paper towels.
  3. Meanwhile, trim carrots for serving and wash carrots tops thoroughly for pesto, pat dry with paper towels.
  4. Pulse garlic and nuts in a food processor. Add, basil, Black Betty Bam and reserved carrot tops, process until a coarse.
  5. Add olive oil and pulse until combined, season with salt and pepper.
  6. Transfer to a serving bowl and serve with a platter of crispy potato peels and fresh carrots.
  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Category: Waste hacks
  • Cuisine: Plant-based

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