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Potato peel crisps

Quick, easy, and basically free—potato peels will become your favorite snack.

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, we are so there.

You really can’t go wrong with potato peel crisps, they are starchy, neutral tasting, and just waiting to be seasoned. We think these crisps are really just an excuse to get whatever seasoning they are wearing into your mouth. Since they are a blank canvas, they have unlimited seasoning potential—curried, salt and vinegar, rosemary, garlic, fresh dill—we can go on, but you’re picking up what we’re putting down.

Crispy potato peels

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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Content by Lisa Brizard. Visit freshpoint.com for our seasonal availability guides—and while you are there, check out the FreshPress, our latest market report.

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*Guys, we know that some chefs eschew truffle oil, but we say, to each their own. Potatoes are shameless and like any seasoning.

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