There’s no better way to use up potato peel than to make your own homemade chips. Crisp and crunchy, leftover potato skins never tasted so good.
Serves22, as a snack
Cook time10 mins10 minutes
Prep time5 mins5 minutes, + 30 mins soaking time
as a snack
+ 30 mins soaking time
Ingredients
30g salt
300g fresh potato skins (from about 6 potatoes)
Vegetable oil, to deep-fry
Sea salt flakes, to serve
Malt vinegar or white vinegar, to serve
Mayonnaise, to serve
Sweet chilli sauce, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the salt and 4 cups (1L) water in a large bowl, stirring until the salt dissolves. Add the potato skins and set aside for 30 mins to soak. Drain well.
Step 2
Arrange the potato skins over a baking tray lined with paper towel. Cover with paper towel and gently press to absorb any excess water.
Step 3
Add enough oil to a medium saucepan to come 6cm up the side of the pan. Heat to 180°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Cook the potato skins, in 2 batches, for 3-4 mins or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Sprinkle with sea salt and lightly drizzle with vinegar. Serve immediately with mayonnaise and sweet chilli sauce.
There’s no better way to use up potato peel than to make your own homemade chips. Crisp and crunchy, leftover potato skins never tasted so good.
Method
Step 1
Combine the salt and 4 cups (1L) water in a large bowl, stirring until the salt dissolves. Add the potato skins and set aside for 30 mins to soak. Drain well.
Step 2
Arrange the potato skins over a baking tray lined with paper towel. Cover with paper towel and gently press to absorb any excess water.
Step 3
Add enough oil to a medium saucepan to come 6cm up the side of the pan. Heat to 180°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Cook the potato skins, in 2 batches, for 3-4 mins or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Sprinkle with sea salt and lightly drizzle with vinegar. Serve immediately with mayonnaise and sweet chilli sauce.
