The next time you are tempted to toss your potato peels, step away from the trashcan and whip up this dressed up bar snack.
It’s basically free, you were planning on tossing them anyway, and with truffle oil*, pepper, and Parmesan, these crisps are certainly snackable!
You really can’t go wrong with potato peel crisps, they are starchy, neutral tasting, and just waiting to be seasoned. Since they are a blank canvas, they have unlimited seasoning potential—curried, salt and vinegar, rosemary, garlic, fresh dill—really it is up to your imagination on where to go with flavors.
Since they are potato peels and not chips, they are perfect as a garnish and make a fantastic crispy topping for mashed potatoes, or anywhere that can use a little crunch. Peel them into long strips to maximize your surface area when you use a regular peeler. But if you zip the skins off with a potato/apple peeler, all the better. Now you can really fry them up in style.
Not into frying? The Kitchn says roast them instead.
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Article submitted by Lisa Pettineo.
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