This tasty recipe was developed for us by Suzie of Just Crumbs!
Food waste is certainly a topic that’s near and dear to our hearts, and we couldn’t be more excited about this recipe that makes good use of basic potato peels. Like a cross between a potato chip and French fry, serve these as a pre-dinner nibble that saves space in the compost bin.
- Peels from 6 large Ontario russet potatoes (ensure the potatoes are scrubbed clean)
- 2 tablespoons butter, melted
- 2 tablespoons oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch paprika
- Pinch dried oregano
- Sprinkle of sea salt
- Place the potato skins in a bowl of cold water to avoid discolouration. Preheat the oven to 400°F.
- Line a rimmed baking sheet with a layer of paper towels. Drain the peels and tip onto the paper towel-lined baking sheet.
- Dry the peels thoroughly, then discard the paper towels.
- Pour over the butter and oil and sprinkle with kosher salt, pepper, paprika and oregano. Toss to combine.
- Roast, stirring once, until crisp and golden, about 20 minutes.
- Tip the peels into a serving dish, sprinkle with sea salt.
Recipe by Suzie of Just Crumbs for Produce Made Simple