Friday, 11 August 2017

Potato Skin Chips

I made this with left over potato skins that had been from a baked potato but I'm sure fresh potato skins would work too, just fry for longer. They were so delicious, just like potato chips!


Potato Skin Chips

Ingredients

Potato skins
Oil for frying
Salt


Method

Using a large frying pan (I used cast iron) pour enough oil to shallow fry, around 1/4 inch up the pan sides.
Heat on high until oil is ready, you can test by dropping a small potato skin in, if it sizzles up then it's ready.
Drop the heat down to medium/high and add potato skins and fry until golden brown, moving around the pan.
Pull potato skins out and place on a paper towel to absorb any excess oil.
Salt as desired and serve once cooled slighly.

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