1cup(100g)potato peels(from approximately 6 potatoes)
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
You can use any kind of potatoes, but never use potato peels that have green on them. Ideally use organic potatoes. You can also make these crisps with sweet potato, carrot and other vegetable peels too!SpicesWe made these using Ras El Hanout spice mix, a Moroccan spice blend that gives a nice spicy aromatic flavour to these crisps. Don't worry if you haven't got it, it is easy to make your own to flavour up your homemade potato peel crisps! Here's what you need:Ras El Hanout seasoning (quick and easy)
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
Just mix everything together and use as needed.Get creative and try different seasonings: simple salt and pepper, Herbes de Provence and garlic powder, nutritional yeast, smoked paprika... We've even tried ginger crisps - our secret new favourite!To use fresh herbs rather than dried, sprinkle them on before going in the oven.