Keep them peeled

Crispy potato peels…….waste not want not! Keep the planet happy by making use of otherwise discarded potato peelings. Simply wash, dry, season and bake so no wasting any oil frying either. Full of fibre and with far less calories than crisps, these nibbles are a total winner. Pour a drink & tuck in!


300g potato peelings

30ml (2Tbsp) olive oil

5ml (1 tsp) smoked paprika

5ml (1 tsp) dried oregano

2.5ml (1/2 tsp) salt flakes

Freshly ground black pepper


  1. Preheat oven 190°C Fan.
  2. Wash and drain potato peelings and dry thoroughly between two clean and dry tea towels.
  3. Place the clean and dry peelings into a mixing bowl and add remaining ingredients. Stir well to coat.
  4. Place peelings in a single layer in a large roasting tin. Bake for 30 minutes. Stirring after 15 minutes.
  5. Once golden and crisp. Allow to cool before serving.

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