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."
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.
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.
- 2 pounds Idaho russet potatoes
- 2 tsp olive oil
- 1/4 tsp sea salt (or to taste)
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.
DetailsPrep time: Cook time: Total time: Yield: approximately 4 cups