Fried potato peels have always been a whim I wanted to try, but then I would always throw away the peels.
One day I made both baked potatoes and fried peels, and I have to say I’m speechless… they’re too good.
The peels, as in this case, were peeled with a knife, so they are not very thin and were intentionally made a bit thicker, but if you peel them with a potato peeler, they will not only be thinner but also cook much faster.
They are really crispy once fried, and you won’t be able to stop eating them.
I can also give you some other tips… if you peel the potatoes intending to bake them or something else, and maybe you don’t want to fry the peels immediately because it would make the meal too heavy, you can take the peels, wash them well, drain them, dry them, and put them in the freezer.
When you want to make them, just thaw them and dry them with a cloth before frying them.
Potato peels can also be used in the garden; they can be boiled until the peels become very soft, then the water can be filtered and once cooled, it can be used to water the plants.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Now you just have to try this simple and quick recipe too.
Approx 465 Kcal per serving (about 1 cup)
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- potato peels
- to taste salt
- sunflower oil for frying
Preparation of Fried Potato Peels
Take the peels obtained from the potatoes, wash them well several times, let them drain in a colander for a while, then dry them by turning them over several times in a towel.
Once dried, prepare the oil for frying and once it has reached the desired heat point, pour in the peels and let them cook until they become nice and crispy.
