I really love Saturday mornings. I wake up whenever I feel like it, mooch about in my pyjamas and fluffy dressing gown and savour the idea of the full two days of free time that lay ahead. I often start cooking a big dish of something warm and comforting before I have even had breakfast: a big pot of soup, a veggie lasagna, roast potatoes… Having delicious leftovers in the fridge makes the upcoming week so much easier!
While the pièce de résistance is doing its thing on the stove or in the oven, I occasionally make the most of this quiet time in the kitchen to try a fun recipe. It’s invariably something non-essential that I saw on Pinterest or Instagram or that just popped into my head at a random moment. That’s how I came to make homemade vanilla essence, nori chips and these potato peel crisps.
I had the idea one Saturday morning as I was peeling and chopping a few potatoes for a leek and potato soup. I was about to turn to the bin to throw away the peels as usual, but something stopped me.
It might have been the stories I read years ago about saving potato peels in Britain during WWII in a Horrible Histories book, or even the The Guernsey Literary and Potato Peel Pie Society novel that I have read over and over again. But whatever the reason, it suddenly felt wrong to throw away something perfectly edible.
Why could I do with the potato skins? They had to be useful for something.
And then I had an aha moment. Roasted potato peel crisps.
I quickly finished chopping the potatoes for the soup and turned my attention to more important things. I tossed the peels with some olive oil, sprinkled them with salt and slid them into the oven.
And, well. What can I say? The potato peels came out crispy, chewy and downright delicious. We ate them all in a matter of minutes and I couldn’t stop thinking about how I almost never found out about all the potential in potato peels.
I think the lesson here is this: great ideas can be born when you’re wearing your pyjamas.
Roasted potato peel crisps
- Leftover potato peels, washed (preferably organic)
- Olive oil
- Optional seasonings: herbes de Provence, curry powder, vinegar, cumin, chili seeds, grated parmesan cheese, chopped spring onions…
- Preheat your oven to 200¤C.
- Mix the potato peels with a drizzle of olive oil, just enough so they are all covered with a light film of oil.
- Add a generous pinch of salt and any other dry seasoning you’d like. The potato peel crisps are lovely just with salt but don’t be afraid to experiment!
- Spread the peels in one layer on a greased baking sheet and bake for 15-20 minutes, flipping them once halfway through. Stay nearby so you can be sure they won’t burn!
Note: you could add a sprinkle of cheese to the potato peel crisps about 5min before removing them from the oven. Top with fresh herbs or finely chopped spring onions and eat them like a plate of nachos!