These crispy salt and pepper potato peels are the perfect way to use up leftover potato peelings.
The Humble Spud
The humble spud is a staple of any UK Sunday roast. We peel them, then either compost the peelings or shot them in the bin. The skin on most vegetables, including the spud, is just as nutritious as the inner and they’re a great source of fibre. So why shot them in the bin!?
You could go to the shop and pay over £2 for a bag of fancy crisps of course. But you could also just make your own. It’s super easy and super tasty. you could add any seasoning you like really. Paprika, Cummin or even chilli.
Salt and Pepper Potato Peels
Ingredients
- Fresh left over potato skins or peelings
- 4tbsp Oil
- Salt and Pepper
Instructions
- Heat the oil in a pan until hot.
- Lightly dust the potato peelings/skins with flour.
- Add the peelings/skins to the hot oil, a small amount at a time.
- Allow the peelings to cook for 5 minutes, turn if needed, until crisp and golden.
- Scoop out the peelings and place them onto some kitchen paper and allow them to cool and drain.
- Season with salt and crushed black pepper
- Repeat for as many skins as you want.
Notes
You can also try other vegetable peelings, like parsnip or carrot. If you wrap the fresh peelings well and keep them in the fridge, they will last a few days too.
For a healthier way to cook them:
drizzle with oil and season. Spread them evenly on an oven tray, and bake for 8-10 minutes
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These sound so good. We need to use the air fryer I bought during lockdown. It’s not even been opened yet.
I love these, it was a staple after school snack in my teenage years. If you can get your hands onto a bit of salt & vinegar spice then this goes to a whole new level!
Oh that sounds interesting. I’ll have to find some
Hi Damion,
Great idea!
Being a bit of a Plain Jane when it comes to food I like the idea of a simple dish with nothing more than salt & pepper (although even then I’d take it easy with the pepper!) – I get fed-up with the current obsession with putting garlic, cummin, and curry on everything. I hate garlic with the intensity of a thousand burning suns!!! (Are you getting the picture? 😉 )
Tarryn suggested Salt and Vinegar seasoning.. that could be an idea for you Richi.
These sound amazing and I will be pinching your recipe soon. I would guess they would work in an airfryer too?
Absolutely, they’d be just as crispy in an air fryer!
What a creative idea to use up potato skins! My family would loveee these
A great snack with a movie, whilst me and the mrs have been attempting (i say that lightly) to eat healthier and lose a bit of lockdown weight. Carrot and parsnip crisps homemade as you have above are a great healthier option to the usual pringles. Great simple recipe matey, thanks for sharing.
Thanks Eddie.
We don’t usually eat parsnips throughout the year, with the exception of Christmas. But I’ll be making some parsnip crisps this year!
I could probbaly east these all day! That said, I might go for the oven baked version. And I bet it all comes down to how much flour you use, right?
They’re very moreish. Yes, just a light sprinkling of flour will do.