Gone were the days where potato skins are thought of waste and thrown away. Roasting your potato peels will create a flavoursome light snack that provides vitamin C and other healthy nutrients contained in potato peels. This snack provides the best of crunchy crisps and flavoursome French fries.
Tips before cooking:
- After your potatoes have been peeled, the peels will quickly begin to oxidize, turning pink. These are fine to eat but may impede the taste and texture. So it is advisable to place your peels immediately into a bowl of cold salted water to temporarily prevent this.
- Avoid any green peels as they may (only very rarely!) contain trace levels of solanine. Even if this is in your potatoes, it is only in very trace amounts so likely will not cause any bother. However small children may be sensitive, so it is best to cut out or discard any green peels.
Salt and pepper (any other spices you wish to flavour your peels with)
Spring onions (optional)
- Pre-heat oven to 200°C
- Put the peels in a baking pan and drizzle olive oil and sprinkle salt, pepper and any other seasoning. Toss the peals so they are all thoroughly coated.
- Roast in the oven for 15 minutes, mix them half way.
- If you want to make your snack a bit more exciting, sprinkle with cheese and spring onions.
- These can be eaten with a tasty dip or on their own.
- Photo credit: thekitchn.com