Monday, October 22, 2012

Potato skin potato chips

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What do you do with potato peels? Until yesterday, I threw mine away or, if I was feeling particularly motivated, buried them in the end of the garden where I half-heartedly maintain a "cheater's compost pile."

Never again.

Feeling frugal, I took yesterday's mountain of potato peelings, dried them off, tossed them in olive oil and sea salt, and stuck them in the oven.

And what did I get? Chips with fiber, flavor and all the health benefits of potato skins. Next time I'll sprinkle a little grated parmesan cheese on them before baking. Or maybe some smoked paprika. Or za'atar...or curry powder...or cumin...or chili powder...you get the idea.

Are you wondering why I had peeled so many potatoes? I'm working with the Idaho Potato Commission on some exciting new potato recipes for Hanukkah. And these recipes are tasty. How do I know? Let's just say there was a lot of eye-rolling in my house this weekend. The good kind.

Stay tuned. More potato recipes coming soon.

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Potato skin potato chips
Don't throw away potato peelings! Tossed with olive oil and salt and then roasted in a hot oven, strips of potato skin make fantastic, fiber-rich chips.
Ingredients
  • 2 pounds Idaho russet potatoes
  • 2 tsp olive oil
  • 1/4 tsp sea salt (or to taste)
Instructions
Preheat the oven to 400 degrees.Using a vegetable peeler or a sharp paring knife, peel the potatoes. Reserve potato flesh for another use.Pat the potato peelings dry between two layers of paper towel. Scatter the potato peelings on a baking sheet. Add the olive oil and salt to the potato peelings and mix together with your hands.Slide the baking sheet into the oven and bake the potato skins until the skins are crisp and browned. The time will depend on how much flesh is left on the skins - if you used a knife, more flesh will be attached and the skins will take longer to cook. Figure about 10 minutes for skins peeled with a peeler and 15 minutes for skins peeled with a knife (but check to make sure they aren't burning).Serve immediately.
Details
Prep time: Cook time: Total time: Yield: approximately 4 cups

5 comments:

Cathy @ She Paused 4 Thought said...

That is a brilliant idea! You are so clever!

James said...

It's funny that you should have posted about this today, since just the other day I decided to do the same thing with a pile of peels that I had after peeling potatoes to make fondant potatoes for dinner (and there's a bunch of potato cuttings that I saved from that to turn into mashed potatoes). The taste was great, and I'll never through out peels again!

Susan said...

i think i JUST fell in love with you...brilliant erika! i'll be trying this out this weekend..

Aries Vermont said...
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Faye Walters said...

This looks like a great snack! I'm sure health buffs will have this on their quick-fix menu soon.

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