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Peelings from at least 2 medium potatoes (about 1 cup)*
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.
* if you do not have enough peelings, you can store them in the fridge for a few days in a bowl of water, adding a bit of vitamin C or lemon juice so that they don't discolor. Once you have enough saved up go for it! If you end up not having enough, drain and put them in the freezer so you can make a stock later.
• These chips are a great crispy topping for potato leek soup.
• You can make a pretty instant dinner by crumbling some of these chips, coating fish fillets with a light coat of mayonnaise and mustard, then pressing the chips in and baking until cooked through. If you just made the chips, you can even reuse the baking sheet without rinsing it. If you blanch or microwave delicate vegetables like asparagus or beans, they can be roasted along with the fish and will be done at the same time, or cook longer roasting vegetables while you make the chips. Some boiled potatoes and sauce Béarnaise or Hollandaise, and you've got yourself a quick and easy meal, with no waste.
• Try adding other fun things to crisp up that cook in a similar amount of time, those leftover chickpeas you may have in the fridge, for example.
Recipe and photo © Christian Leue
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