Salt & Vinegar Potato Peel Crisps
Serves: 2
Ready in: Under 15 Mins
Cost Cutting Eco Friendly Quick Make Vegan Friendly
Know your nutrients
Calories
155 -Fat
13.8g -Saturates
1.5g -Sugars
0.3g -Salt
0.5g -Protein
0.8g -Carbs
7.1g -Fibre
0.8g -Powered by Nutracheck
Instead of mindlessly throwing away those potato peelings, use them to bake these moreish crisps. I love salt-and-vinegar-flavoured snacks, but you can mix it up by adding smoked paprika, chilli powder, or garam masala. Load into a bowl and enjoy, or store in an airtight container for up to three days. Recipe extracted from 15 Minute Vegan on a Budget by Katy Beskow (Quadrille, Hardback & EBook). Photography: Dan Jones
Ingredients:
peelings of 4 thoroughly washed large potatoes3 tbsp sunflower oil
sprinkle of malt vinegar
generous pinch of fine sea salt
method:
- Preheat the oven to 200C/400F/Gas 6. Arrange the potato peelings on a baking tray and drizzle over the oil. Use your hands to rub the oil over all surfaces of the peelings.
- Sprinkle with malt vinegar, then bake for 10 minutes until golden and crisp.
- Remove from the oven and season with sea salt.
- Thinner peelings result in crispier snacks, so use a vegetable peeler for the crunchiest crisps. Thicker peelings may need a longer cooking time.
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