Crispy potato skins

I don’t think there are many things that are more delicious, as easy to make, and comes from leftovers, than crispy potato skins.

A local pub started making these years ago and they were an instant favourite. Unfortunately the pub was taken over, so now we make our own.

All you need to do is to pat dry your potato peelings, throw them on a baking tray and drizzle in oil. We tend to add lots of salt and pepper, but you can add any kind of seasoning, chilli flakes, paprika or garlic.

Put them in the oven at about 180, check at around 20 minutes and then every 10 minutes until crispy and golden. It all depends on how thick you cut your skins.

So, if you’ve spent your afternoon peeling spuds, instead of throwing away the strips of skin you’ve painstakingly taken off, turn them into this delicious and well earned snack.

Extra yummy dipped in garlic mayo or sweet chilli sauce.

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