It is very rare that we bother to peel our organic potatoes. Including potato peel in recipes means more wonderful fibre and nutrients. But when we do peel, we make this delicious snack to avoid waste. These are also a great alternative to a plastic bag of crisps ~ save packaging waste, food waste and money! You can make these crisps in the oven or air fryer. I tested this recipe with thinner peel, made from a potato peeler and although it works fine, the crisps were a little too thin, not ideal. So if you want to make this recipe, I recommend using a knife to peel slightly thicker pieces for a more satisfying crisp.
We very rarely peel our organic potatoes. It’s not just about being lazy, potato skins are delicious and very high in nutrients and fibre. Also, food waste is not just a waste of our hard earned money, it’s actually a huge emitter of green house gases. But sometimes, especially for Christmas dinner, we want ‘proper’ roast potatoes that are fluffy in the middle, golden and crispy on the outside. So we peel.
No need to waste the peels though! It makes no sense to throw out all that delicious, nutritious potato. I bet your granny had a good way of using potato skins up? This is my favourite way. What’s yours?
Salt and pepper (or another seasoning you like eg: garlic granules, paprika, chilli, rosemary, lemon zest, nutritional yeast, onion powder…)
Pre-heat your oven to 200C. Scrub your potatoes and then peel them directly into a large roasting dish.
Drizzle over some good olive oil, a little goes a long way here.
Season with a little salt and whatever else you fancy. Be careful with the salt, a tiny pinch is usually enough, you can always add more salt after but you can’t take it away. Mix well to ensure each peel is coated in the oil and seasoning.
Bake in the oven until the peels have turned into crisps. Usually around 15 minutes. Keep an eye on them and take them out to stir every 5 minutes or so to ensure they are not sticking and they are cooking evenly.