Super easy, super crispy potato peels

Super easy, super crispy potato peels

By
From
The Potato Cookbook
Serves
2-3 as a snack

The next time you’re peeling potatoes, don’t throw away the peels. Baked in the oven, they make a crunchy, moreish snack or a great topping for soup. The secret is to wash and dry them well, toss them in oil and get them into the oven quickly. They’re so good, and so easy, you’ll wonder why you haven’t been doing it for years.

Ingredients

Quantity Ingredient
100 grams potato peels, well washed, from about 1 kg potatoes
1 tablespoon olive oil
1/2 teaspoon sea salt flakes, plus extra to serve

Method

  1. Preheat the oven to 210°C . Line a baking tray with baking paper.
  2. Wash the potatoes well before you peel them. As you peel each potato, give the peels a rinse and put them in a colander to drain. Dry them well on paper towel and put them in a small mixing bowl. Add the olive oil and salt and turn the peels over until they are well coated.
  3. Place them on the baking tray and bake until golden and crispy, about 20–25 minutes.
  4. Tip the crispy potato peels onto a plate and serve immediately with a sprinkle of extra sea salt if desired.
Tags:
Potato
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