Potato Peel Crisps with Rosemary-Lemon Salt
- Total Time
Potato peels are loaded with fiber. Here’s a clever, crunchy way to reap all their health benefits.
potato skin(s)6 oz, from russet potatoes
olive oil4 tsp
kosher salt½ tsp, divided
rosemary1 tsp, finely chopped
lemon zest½ 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: 3/4 c