Potato Skin Crisps
Ingredients
- Peels from 4 large baking potatoes
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
Method
- Preheat your oven to 200°C (180°C fan, gas mark 6). Line a baking tray with parchment paper.
- After washing and peeling your potatoes, pat the peels dry with kitchen paper to remove any excess moisture. This helps them become crispy.
- In a large bowl, toss the potato peels with olive oil, ensuring they are evenly coated. Add the sea salt, black pepper, smoked paprika, and garlic powder, tossing again to distribute the spices evenly.
- Spread the peels out in a single layer on the prepared baking tray. Avoid overcrowding to ensure they crisp up nicely.
- Bake in the preheated oven for 15-20 minutes, or until they are golden brown and crisp. Halfway through baking, give them a stir or shake the tray to ensure they bake evenly.
- Remove from the oven and let them cool slightly on the tray. They will crisp up further as they cool