So, you make some mash, you peel the skins and chuck them on the compost or the bin right? Wrong! Stop throwing your free snacks away! Here is a super easy way to stop wastage and you wont need to throw your money at crisp companies anymore:
There are many different flavours you can make, here I will show you my favorite, and then you can get experimental!
Step 1: Peel your spuds and do what you will with them. Then grab all the peelings, throw them in a colander, give them a good rinse and really pat them dry with a tea towel or some kitchen paper.
Step 2: Make your spice mix and add a tsp of cornflour for extra crispness! For a mexican flavour, I used a tsp each of: Cumin, Smoked Paprika, Chilli Powder, Ground Coriander, Black Pepper, Oregano and half a tsp of cinnamon.
Step 3: You can tip it all into a deep bowl to combine with the skins, or use my tip, grab a sandwich bag, throw it all in and shake your money maker! You have the option to use a little oil if you want to, I don’t, so whatever floats your boat my friend! Spread it all out on to a baking sheet on a baking tray.
Step 4: Then slow cook them on 180c until they are nice and crisp, the timing will depend on how small or large your peelings are, and whether you used oil,so keep checking and testing, they will dry up a little more when they are cooling too, so keep that in mind.
Viola! Gorgeous Mexican Potato Skins to munch, dip and devour! Nom nom nom…