This is probably the most affordable recipe I have made to date. It may seem crazy, but the leftover peels you have after making mashed taters make a delicious and nutritious snack!
Think about it. One of the most yummy parts of traditional potato skins filled with cheesy, bacony goodness is the crispy skin itself, so the idea isn't that far fetched.
So the next time you find yourself peeling potatoes, please give these a try...you won't be sorry!
NOTE: You can use any kind of potato skin for these except skins that are still green. Green skins are big no-no for this. Russet potatoes get the best results.
Roasted Potato Skins Recipe
Ingredients:
Leftover Potato Skins
Olive Oil
Kosher Salt (Regular table salt will work as well in a pinch.)
(NOTE: A good ratio of oil to skins is about one teaspoon per peels from one potato. That is just enough to make them crispy without weighing them down with too much oil)
Instructions:
1. Preheat oven to 425. Spray a baking sheet with cooking spray or use parchment paper.
2. In a bowl, gently toss the peels with the olive oil. Place in a single layer on the baking sheet.
3. Sprinkle with salt. (Salt as little or as much to make it to your liking)
4. Bake for about 15 to 20 minutes, checking on them a couple of times as everyone's ovens are different, to make sure they don't get too brown or overdone. Remove when they are crispy.
5. These are perfectly delish just the way they are but we always encourage you to make things your own! Once out of the oven, you can add your favorite flavorings like a little sprnkle of powdered ranch dressing mix or a couple of dashes of chili powder or cayenne to bring the heat. Be sure to season them up right when they come out of the oven and the heat will make them stick. Also, it never hurts to check the salt so you can add more if needed. Taters can handle lots of salt.