Leftover Xmas Potato Peel Crisps
Here’s a great recipe to use up all those potato peelings you’d normally throw away. Delicious homemade potato peel crisps coated in spicy seasoning that will impress any guest on Christmas Day.
Ingredients
Potato peelings
Oil spray, Low calorie oil spray or a little oil to coat
2tsp smoked paprika
2tsp smoked salt
2tsp onion granules
2tsp garlic granules
1tsp light brown sugar
Method
Preheat oven to 200°c/180Fan. Line two large baking sheets with Bacofoil Non-Stick Kitchen Foil
Lay the potato peels on to the foil and spray with oil or lightly drizzle. Sprinkle over a little salt if you wish and pop into the oven for about 15-20 minutes until crisp and dark golden as you like them. Toss the potato skins around a bit halfway through to ensure they colour on both sides.
Meanwhile, combine the seasoning ingredients and blitz until it has turned into a fine powder.
Remove potato crisps from the oven, and once cooled transfer to a Bacofoil® Zipper bag. Add in your spice blend and shake the closed bag to fully coat the potato crisps. Serve immediately or keep in your Zipper bag for a later date!
Recipe tip – if you don’t want to bake them straight away when the skins are peeled you can add these into a Bacofoil Zipper bag and freeze, then bake them from frozen at a later date. It will take a few more minutes longer and once they have been in for about 5 minutes, separate them as needed once they are thawed then continue to bake until crispy and dark golden.
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Products needed
Bacofoil® Zipper® All Purpose Bags
