Homemade Onion and Garlic Peel Seasoning - Zero Waste

Ready in

25 mins

Cuisine

General

Prep Time

10 min

Cook Time

15 min

Serving

1 jar

Difficulty

Easy

Calories / Serving

~10 kcal
Recipe by Poesía de fogón on Instagram
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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Collect Peels

    As you use onions and garlic, save their peels in a jar until you have a good quantity.

  2. Wash the Peels

    Place the collected peels in a bowl of water and wash them thoroughly to remove any dirt.

  3. Dry the Peels

    Drain the washed peels using a colander. Then, transfer them to paper towels and pat them dry to remove excess moisture.

  4. Bake the Peels

    Spread the dried peels evenly on a baking tray, ensuring they are well separated. Bake in a preheated oven at 160°C (320°F) for approximately , or until they are completely dehydrated and crispy. Ensure they do not burn.

  5. Grind into Powder

    Once the peels are fully dried and cooled, transfer them to a blender or food processor. Grind them until they turn into a fine powder.

  6. Store and Use

    Pour the homemade seasoning powder into a clean jar for storage. It is now ready to be used to season your favorite dishes, such as fries or grilled meats.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
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  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

Helpful Tips

Small details that can improve the final result.

  • PreparationBe Very Careful Not to

    Be very careful not to burn the peels during drying. If some peels remain moist after the recommended time, remove the dry ones and continue dehydrating the rest.

  • Flavour tipThis Seasoning Is Ideal for

    This seasoning is ideal for finishing fried foods or grilled meats.

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