Save to your scrapbook
Potato peeling crisps with creamy herb dip
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 2-4 as a snack
Peelings from 4-6 medium potatoes. (each at least 5cm long)
1 tbsp olive oil
½ tsp sea salt
Few grinds black pepper
For the dip
Approx 40g crème fraîche/soured cream/Greek or natural yogurt
Approx 40g mayonnaise
Few sprigs of soft herbs – coriander (leaves and stalks), basil leaves, parsley leaves etc
1. Preheat the oven to 220ºC, gas mark 7. Line 2 baking trays with baking parchment.
2. Wash and scrub the potatoes. Cut out any blemishes before you peel them. Use a vegetable peeler to cut away the peel in long, wide sections, ideally about 10cm long and at least 1.5cm wide.
3. Toss the potato peelings with the olive oil, salt and pepper. Mix well. Spread in a single layer over both trays and cook in the oven for 10 minutes, or until crisp and golden, turning the peels over after 5 minutes to help them crisp up evenly. Watch carefully, as they brown quickly. Season with more salt, if liked.
4. For the dip, mix the crème fraîche/soured cream/yogurt with the mayonnaise (add more or less to get the consistency you like), then finely chop the herbs and stir through. Season. Serve the crisps immediately with the dip.
Elly’s tip You can use peels from any potato (including sweet potato), but never use ones that have green skin or flesh. Cook different types of potato peel separately as they may cook at different rates. If you don’t have enough peels to cook a batch of crisps straight away, keep what you do have in the freezer, until you have enough for a decent batch. You can cook them from frozen.
Typical values per serving:
This recipe was first published in February 2021.