Root-to-stalk.
Waste-free cooking.
Nose-to-tail.
Whatever you call it, it’s about using EVERY edible part of the plant (or animal in some cases.) Like saving your scraps for broth or tossing carrot and beet tops into pesto. I’m a huge fan and highly recommend you look for ways to use these sections that are often thrown away.
When I’m at the farmer’s market, so many buyers ask to remove the greens of beets or radish tops, the broccoli stems and green leek tops. I’m THAT girl who asks for extra of these things- and almost always get them for FREE!
Today I’m sharing one of my super easy, super snack-able uses for potato skins. If you need to peel your potatoes for a recipe, save those skins! They bake up into crispy strips that are tastier than potato chips. And need I say, so much healthier for you (skin is loaded with nutrients!) than a processed chip!?
And it works with any potato- white, sweet, purple.
Happy Eating!
~Monique
Crispy, Baked Potato Skin Peel Strips
Potato peels (ideally organic)
Avocado or olive oil
Himalayan Pink Salt
optional: pepper or other spices
Preheat the oven to 275 degrees and line a sheet pan with parchment paper.
Lightly toss the fresh potato peels with a drizzle of oil; don’t soak them but ensure each is very lightly covered. It helps to toss them and ‘massage’ the oil across each.
Lay each strip out on the parchment, they can be right next to each other but avoid laying them on top of each other. Sprinkle well with salt and a little pepper or other spices if preferred.
Bake until crispy- about 30 minutes (every oven is different and your peels could be thicker or thinner than mine so keep an eye on them). These will actually crisp outside the oven, take one out and let it sit for 20 seconds- feel and taste it for doneness.
Note: you could cook these faster at a higher temperature, but slower and lower ensure the full strip gets consistently crispy.
