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
- 100 g Fresh left over potato skins or peelings
- 4 tbsp Oil
- 1 pinch Salt and Pepper For seasoning
- 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.
drizzle with oil and season. Spread them evenly on an oven tray, and bake for 8-10 minutes