Potato peel chips, super crispy and really delicious. I made them fried, they are a real treat, but alternatively, they can be made quickly in the microwave, lighter and without frying, or in an air fryer, or even in the oven. Last Sunday I had my sister-in-law over for lunch, I prepared a rich menu with polenta, meat mushrooms, and I also prepared a side of baked peppers and potatoes, and a good dessert, a delicious ricotta tart. But it seemed like I hadn’t done enough, so I thought of making potato chips as an appetizer. However, since I had already made baked potatoes, I used the peels to avoid waste and not prepare the same potatoes in 2 different recipes. So here is the idea of not wasting any of the delicious potatoes and using the peels, preparing crispy and tasty slices of potatoes with all the peel.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Potato Peel Chips
- peels of 2.2 lbs of potatoes
- to taste sunflower oil
- 2 tbsps durum wheat semolina
- 1 tbsp baking soda
- to taste salt
Tools to Prepare Potato Peel Chips
- 1 Peeler
- 1 Bowl
- 1 Pan
- 1 Slotted spoon
Potato Peel Chips Preparation Steps
First, we wash the potatoes under running water, scrubbing them very well.
We peel them with a peeler, or even better with a knife. Set the potatoes aside, soaking them in water for our recipes. The water bath for the potatoes prevents them from turning brown. In a separate bowl, collect the peels.
Rewash the peels with the help of a colander, then put them back in the bowl, cover with water and add the baking soda. Mix well, let it sit for about 5 minutes, then rinse well and drain thoroughly.
Put about 2 tablespoons of semolina in a dry bowl, add the peels and mix them in the semolina, so they are coated with semolina.
Put plenty of oil in a pan, bring to temperature, about 375°F, and fry a few at a time. To make them crispier, I put little salt on the potatoes in the pan. Let them brown well on all sides, stirring when necessary. Dry on absorbent paper when they are well browned and add a little more salt. Continue until done. Enjoy our hot and crispy chips.
For microwave cooking, they can be placed for a few minutes at maximum power, not overlapped, seasoned with a little sprayed oil and salt. In the oven for about 15 minutes at 425°F convection, if necessary give a good stir. In the air fryer at 400°F for about 5 minutes, if necessary, stir and continue a bit longer.
