Roasted Potato Peelings with Rosemary and Sea Salt
Make these roasted potato peelings with scraps! Instead of throwing out the peels, just stick them into the oven and you'll have lovely homemade crisps/chips. They're a great way to reduce food waste.
2large handfuls of organic potato peelingswash potatoes well before peeling
3clovesgarlicpeeled
½tablespoonrapeseed oil
2teaspoonsrosemaryfinely chopped
½teaspoonsea salt
Instructions
Preheat oven to 190C/375F.
Place the washed potato peelings and garlic cloves into a medium bowl, and drizzle with the oil. Sprinkle with the rosemary and sea salt then toss to coat. Spread the potato skins and garlic onto a baking tray in a single layer.
Bake for 15-20 minutes, stirring halfway through, until golden and crispy. Check the cooking time as it will depend on the thickness of the potato peelings. Serve hot.