Kitchen scraps are not garbage, but a free ingredient for a masterpiece.
In 2023, Food & Wine magazine called potato peels “the new trend in zero-waste cooking,” and chef Ivan Berezutsky of the White Rabbit restaurant compared them to truffles: “For years, we’ve been ignoring what’s literally lying under our feet.”
The recipe for crispy peel chips is so simple that even skeptics start storing peels in the freezer after the first try.
The main secret is proper preparation. The peel should be thoroughly washed to remove dirt, then soaked for 10 minutes in ice water with a spoonful of vinegar. This removes the bitter taste and makes the texture denser.
Dry the peelings with a paper towel - moisture interferes with caramelization.
Next, the “semi-finished product” is generously sprinkled with olive oil and sprinkled with a mixture of paprika, garlic powder and sea salt.
Bake at 200°C for exactly 12-15 minutes. It is better not to open the oven door: steam reduces the crunch. Readiness is determined by the edges - they should curl into "cups" and acquire a golden hue.
If the skin turns black, you've overcooked it. The bitter taste will ruin the whole experience.
These chips are more than just a snack. They are crumbled into soups instead of croutons, added to salads for crunch, or served with guacamole.
Nutritionist Elena Solomatina noted in an interview with Cosmopolitan : "The potato skin contains 5 times more fiber than the pulp. It's a healthy snack, as long as you don't overuse salt."
The secret to success is versatility. Sweet potato peelings can be sprinkled with cinnamon, while regular potato peelings can be sprinkled with rosemary and Parmesan.
The main thing is not to be afraid of experiments, because cooking begins where you see opportunity in what others consider garbage.
