Statistics say that during this holiday season, most of us will create approximately 5-8 lbs. of Potato Skin Peelings, and that’s at the very least! Yep, that’s per household~MIND BLOWN! How crazy is that, and 99% of the time they will get tossed into the trash all unloved and unappreciated! Aww..Poor Peels! 🙁
Why throw those nutritious un-sung heroes away when you can create a huge pile of salty & seasoned, crispy skins that will rival any Potato Chip out there?..hmm?! Seriously..these rustic rejects turn out to be the tastiest ‘re-purpose’ that this generation will ever see..lol! Serve up a pile of these unique & light chips for snacking or even as a crispy and surprising way to top any casserole!
So next time you find yourself with a mountain of Potato Peels, don’t think rubbish, think yummish….Ooo that was bad!
But who knew recycling could be so tasty?! 🙂
What you’ll need:
Cleaned and dried Potato Peels ..any variety of Potato will work!
4 Tbsp. Olive Oil
S&P to taste
A pinch of Thyme..or any other spices you prefer
A large Zip bag
Into the bag toss the peels with the Olive Oil, S&P, and Thyme.
Bake in a single-ish layer on a baking sheet at 375 degrees for approx. 15 minutes, or until golden and crispy.
Snack away, or sprinkle them on the top of any casserole during the last 5 minutes of baking for a unique crunchy surprise!
I’ve tasted these potatoes peels before, at Lisboa (I thought it was a portuguese meal) and I have to say that they are DELICIOUS!
I tossed them in olive oil and salt and rosemary. baked for about 15 mins in 425 oven. Served with flank steak and mashed potatoes!!
What a hit–everyone ate the crispy skins with their meat–Fabu, baby!!
OK, if you say so, I’m trying them tonight. They sound good, so wish me luck!
These are dee-licious, but it took over 40 minutes at 400-degrees to get them crispy. With other recipes, my oven is on target. Any suggestions? Thank you for the recipe. I’d like to enjoy these often.
By the way, I dipped them in homemade fry sauce made by mixing mayo, ketchup, and Bojangles’ French Fry Seasoning. Heavens to Betsy, it was good.
Aww..I’m so happy~ the extra yummies you added could’ve been the cause of the extended cooking time?, but hey..it’s worth it! Happy holidays! 🙂
To roast them I only used olive oil, sea salt, and fresh black pepper. The fry sauce was only for dipping. I don’t understand what went wrong.
Hmm..well, maybe the skins had extra moisture or were a bit thicker than mine..either way, if you enjoyed them..it’s all good! 🙂
Tonight will make them.