Low Fat High Fibre Potato Scratchings
- kirsty richardson
- Jun 25, 2016
- 1 min read
This is great for using up any left over potato peel. There are four ingredients only! Potato peel, oil, salt and Piment d'Espelette which is a chilli originally from south america that they use a lot in france. It is mild and has a peachy flavour and it's not like anything else i've ever tasted. My friend Matt brings us this back from America but you can buy it on Amazon.
I used an actifry but you can just use an oven if you don't have one.
Basically you just use a julienne peeler or a normal one, save the potato peelings. Put them in the actifry with oil and salt for around 10 minutes until they are cooked and crispy and sprinkle with Espelette. Alternatively you can bake them in a hot oven for around the same amount of time you might just need to take them to and stir them a couple of times for even cooking.
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