Crispy Roasted Potato Peels

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Updated: 8/27/2020

Try roasting leftover potato peels to use as a crunchy topping, or as a base for snacks and appetizers.

Don't throw out carrot peels, onion tops and celery leaves! Instead, use them to create a flavorful veggie broth, or give potato peels new purpose as an irresistible snack.

Serves: 2 Save

Ingredients (10)

  • Peels from 3 sweet potatoes
  • Peels from 3 russet potatoes
  • 2 tablespoon olive oil
  • 1 teaspoon chili powder
  • Salt
  • Pepper
  • Cheese, optional
  • Sour cream, optional
  • Hot sauce, optional
  • Green onion, chopped, optional

Directions

  1. Preheat the oven to 400°F. Coat a large, rimmed baking sheet with cooking spray.
  2. Toss the peels from 3 sweet potatoes and 3 russet potatoes with olive oil, chili powder (or your favorite seasoning), salt and pepper.
  3. Spread in an even layer on baking sheet. Roast 15 to 18 minutes, stirring halfway through, until browned and crispy.
  4. Top with cheese, sour cream, hot sauce and green onion, if desired.

Winter Spiced Negroni

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Ingredients (6)

  • 1 oz. Tanqueray No. Ten Gin
  • 0.75 oz. Bitter Aperitif
  • 1 oz. Tawny Port
  • Orange Zest Garnish
  • Grated Nutmeg Garnish
  • Star Anise Garnish
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