How many times have you had the tedious task of potato peeling? It’s probably one of my least favorite cooking activities, and if I’m cooking for myself, I usually skip it. However, sometimes a recipe calls for it, or maybe you are one of those anti-potato skins in mashed potatoes people. Well, this “recipe” is intended to reward you for all of your hard work and avoid food waste at the same time. I called them Potato Skips because that’s what skins + chips add up to, of course. Depending on the thickness of your peels, some may be crispier than others, but the fun is in the variety for me. Try them, you’ll never throw away another peel!
Leftover potato peels (any kind of potatoes)
Olive oil or vegetable oil of your choice
Salt & Pepper
Chipotle or Cayenne Pepper
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, toss peels with a splash of oil to lightly coat them and add salt, pepper and desired spices, to taste.
Spread out on a baking pan, trying not to pile them on top of each other, and bake for 15-20 minutes, or until golden and crispy as you like them.
Enjoy as is…or with your favorite dip*!
*As I’m writing this, my inner fatty is breaking out. I’m envisioning these Skips subbing in for nachos…layering them in a baking dish with cheese and chili, baking until melted, and then topping with jalapenos, chopped onions and Tofutti sour cream! ::swoon::