Crispy Potato Skins
Christian Leue
2
Snack
Ingredients
Peelings from at least 2 medium potatoes (about 1 cup)*
2-3 tsp Vadouvan N28 per cup of peels
Olive oil
Salt
Directions
Preheat your oven to 375°F. If your oven has a convection setting please use it as it will help them to cook more evenly so you won't have to stir as much.
Soak the potato peels in water, this will remove excess starch, which will help them become more crisp later.
Toss the peels in a salad spinner and dry them, or dry them with a kitchen towel.
Add the peels to a bowl with the Vadouvan and a generous quantity of oil and toss to coat.
Spread the potato skins in a single layer on a baking sheet and bake, stirring the skins occasionally, until crisp. I find it's generally about 20-25 minutes.
Sprinkle with salt and then remove to a bowl with a paper towel underneath to catch any excess oil.
