Potato Peel Crisps

When we’re preparing food, we get into a rhythm. I suppose that rhythm is to blame for us not using every single bit of our ingredients.

Traditionally we peel potatoes because the skin can be tough. Skin on potatoes makes for horrible mash unless you remove it. Skin on roast potatoes makes sections chewy. There are blemishes on the skin of potatoes, from where the tubers had shoots. These blemishes are perfectly edible but unsightly to some.

There’s a natural instinct to take what we cast to one side and then put it into the bin. However, potato skin is fine to eat. It contains dietary fibre, and providing you’ve scrubbed your skins clean of dirt before peeling, there is no reason why you shouldn’t cook with them.

Whatever you call crisps in your country*, the potato skins add an extra flavour dimension and crisp up extremely well.

The next time you’re peeling the spuds (potatoes), why not set your skins to one side to make your own crisps?

Note: You won’t be able to make enough potato peel crisps to feed a family but they are a lovely side dish to enjoy at lunch or maybe as a starter with dips.

Potato Peel Chips

Servings: 2
Time: 20 minutes
Difficulty: easy
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Ingredients

Potato peelings from about 10 medium potatoes (washed)
2 tablespoons cooking oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Method

Preheat your (fan) oven to 180 degrees Celsius.

After peeling your potatoes, soak the leftover peel in a little cold water until you’re ready to cook with them. This removes some of the starch and keeps them from blackening.

Once the oven has reached temperature, drain the potato peels and pat dry. Take a large roasting tin, and combine all the ingredients together so that the peels are coated in the oil and seasoning mixture.

Don’t be limited by salt and pepper mind you. Feel free to experiment with any seasoning you prefer.

Roast the peels in the oven for between 15-20 minutes, or until golden brown.