Before you toss those banana peels, consider a kitchen hack that transforms would-be scraps into something genuinely delicious. Contrary to what some folks might believe, banana peels are safe to eat, and with the right preparation, they crisp up into a convincing plant-based bacon.

The process starts with overripe bananas, whose higher sugar content caramelize beautifully during cooking. Generally, organic bananas are ideal, provided they're thoroughly washed, since conventional varieties are more likely to contain pesticide residues. After gently scooping out the sweet inner fruit, slice or tear the peels lengthwise. Then, mix up a simple marinade. Soy sauce creates an umami-forward foundation, smoked paprika and garlic powder deliver bacon-like savoriness, and a dash of maple syrup balances any lingering bitterness. Some cooks enhance their banana peel bacon recipes with miso paste, apple cider vinegar, brown sugar, or black pepper.

Coat the peels thoroughly in the marinade, then pan-fry them in light oil for a couple minutes per side. Flip carefully until they turn golden and slightly firm. The finished strips might not look exactly like real bacon, but they'll taste familiar — tender at the center with a satisfyingly brittle edge.

Banana peel bacon is a surprisingly delicious substitute

Banana peel bacon offers plenty of advantages beyond novelty. It's often less expensive than packaged plant-based bacon alternatives while delivering true nutritional value. Banana peels are an excellent source of potassium, fiber, and essential amino acids. Plus, using peels also helps reduce food waste, giving scraps a second life on the plate.

These versatile, smoky strips shine in classic BLTs, on breakfast plates alongside tofu scramble and hash browns, crumbled over salads, or tossed with hearty pasta dishes. Leftovers keep in the refrigerator for a few days, though the texture softens. For peak flavor and crunch, it's best to enjoy them straight from the pan.

Banana peels join a lineup of inventive vegan bacon options. Carrot ribbons become perfectly crispy in the oven when thinly sliced and seasoned, red seaweed possesses a natural brine akin to the iconic pork product, and tofu bacon remains a tried-and-true favorite.