Peeling potatoes for mash? Got a whole load of potatoes to go with your Sunday Roast? Don't bin those skins, save the peels to make these spicy potato peel crisps.
A year or two ago we decided we’d really work on cutting out on unnecessary food packaging. So crisp packets had to go!
But sometimes we just can’t resist a little crunchy snack - and so these potato peel crisps are our go to recipe! Plus, they’re even more zero waste friendly, because they save the skins from going to waste.
They are super simple to make, and with such basic ingredients, but they are delightfully tasty and always well enjoyed. You’ll find they disappear faster than you can peel them!
Saving your potato peels
Potato skins contain more vitamins and fibre than the potato flesh, so these oven baked crisps are a good alternative to fried chips, or store bought crisps. And of course, cutting down on food waste is great for the environment, as well as lighter on your wallet!
Here’s our top tips:
- Always wash and scrub your potatoes well if you want to use the peels. Cut out any blemishes before you peel them.
- You can use the peels from any kind of potato, but never use potatoes that have green skin or flesh.
- You can keep the peels in the fridge in an airtight container for a couple of days if you don’t have enough to use all at once.
These spicy potato peel crisps are seasoned with Ras El Hanout. This Moroccan spice blend is richly aromatic with a chilli kick. Try it!
As the flavouring goes on at the end, it’s easy to adjust the salt and spice level to your taste. You can use our recipe as a base to experiment with your favourite flavours.
Here’s some ideas for other seasonings to try out:
- Simple sea salt and crushed black pepper
- Nutritional yeast and garlic powder for a ‘cheesy’ taste
- Ginger powder, a pinch of sugar and salt for a refreshing zing
- Smoked paprika
You can use other vegetable peels to make crisps in the same way. Sweet potatoes, carrots, parsnips, even butternut squash…
Different veggie peels can take different times to reach the perfect crispness, so you might want to do them on separate trays if you do several kinds at once.
You can use these potato peel crisps to garnish soups, as a side dish, or just as a tasty snack. However you chose to serve them, you’ll find they disappear pretty quickly!
You can choose the flavour to complement the dish you are serving them with, why not try Rosemary Crisps with our Creamy Chanterelle Soup, or Ginger Chilli Crisps on top of our Potato and Lentil Dahl.
For some more quick and easy recipes that go great with these crisps try our:
Spicy Potato Peel Crisps
- 1 cup (100 g) potato peels (from approximately 6 potatoes)
- 1 tbsp vegetable oil
- ½ tsp salt
- 1 tsp spices (see notes)
- Preheat your oven to 200°C (400°F)
- Wash and dry the potatoes well before you peel them
- Spread the peels out in a single layer on a baking sheet and sprinkle with oil. Move them around so the peels are covered in oil.
- Cook in the oven at 200ºC for 15 minutes until crisp and golden. Turn the peels over after 10 mins to help them crisp up evenly.
- When they are done to your taste, remove from the oven
- Put them in a large bowl, sprinkle over the salt and spices and mix through to coat them
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander seeds
- ½ teaspoon cayenne
- ¼ teaspoon cardamon
- ¼ teaspoon ground cloves
This information is calculated per serving and is an estimate only.
We are very passionate about reducing food waste - you might like to read our Five Fun Ways You Can Fight Food Waste next, or even find out what happened when we lived entirely on waste food for a whole month!
We would love to hear your food waste reduction tips in the comments.
Thanks for dropping by!
Paul & Sophie