Potato Peel Crisps with Rosemary-Lemon Salt

2
Total Time
26 min
Prep
12 min
Cook
14 min
Serves
4
Difficulty
Easy
Potato peels are loaded with fiber. Here’s a clever, crunchy way to reap all their health benefits.

Ingredients

potato skin(s)

6 oz, from russet potatoes

olive oil

4 tsp

kosher salt

½ tsp, divided

rosemary

1 tsp, finely chopped

lemon zest

½ tsp, finely grated

Instructions

  1. Preheat oven to 400°F. Line two large baking sheets with parchment paper.
  2. 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.
  3. Meanwhile, combine remaining 1/4 tsp salt, rosemary and lemon zest in a small dish; rub ingredients together between your fingers until aromatic.
  4. 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.
  5. Serving size: 3/4 c

Notes

You’ll need about six 8-oz russet potatoes (scrubbed and well dried) to make this recipe. Use the potato flesh to make potato soup or mashed potatoes.

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