The present study aimed to utilize orange peel and their various natural extracts as valuable food additives in production of crispy waffle. Orange peels are considered as a good food additive as well its solvents extracts. Extracts of fungi grown on these peels could also be used to improve the additive values of food. Fresh orange peels and their ethanolic extract could be used to produce value-added products like waffle. Meanwhile, ethanolic extracts of fungi grown on orange peels could be used in the same purpose. Orange peels extracts were analyzed chemically. They were also added to waffle and subjected to sensory evaluation. The results showed that the orange peels contained moisture 10.22%, protein 8.35%, fat 2.53%, ash 6.45%, crude fiber 13.45%, and carbohydrates 58.98%. Phenolic components from plant materials, methanol, ethanol, and ethyl acetate were better than acetone, n-hexane, and dichloromethane in extracting phenolic compounds from orange peels. Orange peels were rich source of natural phenolic acids and flavonoids. The antioxidant capacity and antimicrobial activity constituents of orange peels extracts showed that Citrus sinensis fruit by-products contain useful antimicrobial activity products and a high content of antioxidants. Before and after fermentation, sensory evaluations of the waffle with orange peels and extract revealed a high level of acceptability. Therefore, the result recommended that orange peels and their extract could be used in the production of bakery products such as waffle with high nutritional value.