Crispy Potato Skins
- Author
- Christian Leue
- Servings
- 2
- Category
- 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.
