A simple, crunchy and surprising anti-waste recipe!
Potato skins, if well washed and scrubbed (even better if organic), can be transformed into an irresistible snack to serve as an appetiser instead of the usual packaged crisps.
In this recipe, they become crunchy chips, perfect to enjoy on their own or accompanied by fig molasses for a truly interesting sweet and savoury contrast.
How to prepare the chips
After thoroughly washing the potatoes with cold water and a brush, dry the skins well and season them with extra virgin olive oil, salt and spices to taste (rosemary, chilli flakes, paprika, oregano).
You can cook them in different ways:
• In the oven: spread them out on a baking tray and bake at 200°C for about 20 minutes, turning them halfway through cooking.
• In an air fryer: 10 minutes at 180°C for a lighter version.
• Fried: for an ultra-crispy result, fry them in hot oil until golden brown.
Served warm and accompanied by a generous helping of fig molasses.
Useful tips
✔ Only use fresh, healthy potatoes without any green parts or sprouts: the skin may contain solanine, a naturally occurring substance that is potentially toxic and increases in old or sprouted potatoes.
✔ Avoid using potato skins that have been stored for long periods (more than 6 months).
✔ Eating potatoes with their skins on increases your fibre and potassium intake and helps preserve micronutrients.
The image is for illustrative purposes only.