Don’t toss those apple peels, unless you’re adding them to your compost pile, which is a great idea in fall when dried leaves overwhelm compost with brown matter. Apple peels are versatile in the kitchen, filling roles from salad topper, to pot cleaner (they work wonders on stained aluminum cookware, thanks to the acid they contain), to pancake and waffle ingredient (chop and mix into batter with a little cinnamon—yum!). Or turn apple peels into a can’t-resist snack by tossing with melted butter, cinnamon-sugar mix and a pinch of salt. Spread on a baking sheet and roast at 400°F for 10-12 minutes. Store in an airtight container.
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