Potato and sweet potato peelings typically get composted or tossed. Here the peels are salvaged and re-purposed into, quite possibly, the Holy Grail of scrappy snacks. Fiber rich skins are tasty and filling, they will definitely answer the call for salty, crispy cravings. Nutrition, great flavor, costs essentially nothing in money or time, and guilt free – have you ever known a potato chip able to make that claim? And if that’s not enough here’s one more thing; they can be made in that toaster oven over there in the break room. Just sayin’….
Roasted Sweet Potato Skins
Inspiration for this recipe came from roasted Russet skins. It combines the sweetness of sweet potato with the earthiness of smoked paprika and ground cumin to mimic flavors reminiscent of barbeque potato chips.
Peelings from 2 medium sweet potatoes, about 1½-2 loose cups
2 teaspoons olive oil
½ teaspoon ground cumin
½ teaspoon smoked paprika
1/8 teaspoon sea salt
Preheat oven to 375 degrees. Peel the sweet potatoes so that a tiny amount of flesh remains with the skin. Place the peelings in a bowl and add the oil, spices, and salt. Use your hands to mix and evenly coat the cut surfaces. Transfer the skins to a lined baking sheet and mostly spread them out. It’s ok if some of them are touching. Roast for 9-10 minutes, until crispy but not turning too dark; start checking them at about 7 minutes and every minute afterward to make sure they don’t burn. Remove from oven and let stand a few minutes to cool.
Catherine McConkie 2016, all rights reserved
Roasted Russet Potato Skins
These are straight up delicious; they taste like a mash up of a chip and French Fry. There’s a hundred different ways one could go with flavorings but I kept them classic and simply seasoned with sea salt and a little pepper.
Peelings from 2 medium Russet potatoes, about 1½-2 loose cups
2 teaspoons olive oil
¼ teaspoon sea salt
few grinds of black pepper
Preheat oven to 400 degrees. Peel the potatoes so that a tiny amount of flesh remains with the skin. Place the peelings in a bowl and add the oil, salt, and pepper. Use your hands to mix and evenly coat the cut surfaces. Transfer the skins to a lined baking sheet and mostly spread them out. It’s ok if some of them are touching. Roast for 9-10 minutes until crispy but not turning too dark. Remove from the oven and let stand a few minutes until cool.
Catherine McConkie 2016, all rights reserved
