Potato Peel Crisps with Rosemary-Lemon Salt
Potato peels are loaded with fiber. Here’s a clever, crunchy, and fun way to reap all of their health benefits. The best part is they can be made in less than half an hour and require just 5 ingredients, one of which is salt. The addition of fresh chopped rosemary and grated lemon zest really put these potato peels over the top flavor-wise. You’ll need about six 8-oz. russet potatoes (scrubbed and well dried) in order to make this recipe. After you peel them, you can use the leftover potato flesh to make some potato soup, potato grain, or mashed potatoes.
Frozen potato skin(s)
6 oz, from russet potatoes
½ tsp, divided
1 tsp, finely chopped
½ tsp, finely grated
- Preheat oven to 400°F. Line two large baking sheets with parchment paper.
- Toss potato peels with oil in a large bowl; arrange in a single layer, skin side up, on prepared pans. Sprinkle with 1/4 tsp salt; transfer to oven and bake 12 minutes.
- Meanwhile, combine remaining 1/4 tsp salt, rosemary and lemon zest in a small dish; rub ingredients together between your fingers until aromatic.
- Using two forks, turn potato peels so they are skin side down; rotate pans in oven and bake 2 minutes more. Remove potato crisps to a serving dish; sprinkle salt mixture over top and using two forks, toss well. Serve immediately.
- Serving size: about 3/4 cup