Don’t throw away those potato peelings! Put them aside and make them into low fat chips. These Upcycle Potato Skin Chips are really crunchy, tasty and everyone will love them. Play around with the flavour by using different Mrs Rogers BBQ Rubs.
While peeling potatoes for your other meals, collect the skins. Place them in the fridge for 1-2 days and don’t worry if they go grey. This allows you to collect more if you can and to get a crispier chip.
Heat your oven to 220°C. Toss the potatoes in the Low n’ Slow BBQ Rub and layer them individually on an oven tray. Drizzle a little oil over the skins. Bake for 15-20 minutes watching the skins so they don’t burn as different sizes will cook differently.
Ingredients
Directions
While peeling potatoes for your other meals, collect the skins. Place them in the fridge for 1-2 days and don’t worry if they go grey. This allows you to collect more if you can and to get a crispier chip.
Heat your oven to 220°C. Toss the potatoes in the Low n’ Slow BBQ Rub and layer them individually on an oven tray. Drizzle a little oil over the skins. Bake for 15-20 minutes watching the skins so they don’t burn as different sizes will cook differently.
