Alright, guys. Anyone who celebrated Thanksgiving yesterday is juuust starting to recover from the I-Will-Eat-Everything-At-Thanksgiving-Dinner battle. And we all know there are enough leftovers to feed you and the entire office next week.
But we also know there’s a good chance you have ingredients you didn’t even get to use– (because, let’s be honest, our eyes are always bigger than a dinner for ten of our family members.) Example product left in abundance? Potatoes.
So we’re throwing it back to our favorite potato skin recipe, so that you’re not stuck just making even more mashed potatoes with the ones left on your counter. And if you’re found on the recliner during Monday night football, these will be your new best friend.
Original article by iEG recipe contributor, OneVeganFatty
Potato Skips
How many times have you had the tedious task of potato peeling? It’s probably one of my least favorite cooking activities, and if I’m cooking for myself, I usually skip it. However, sometimes a recipe calls for it, or maybe you are one of those anti-potato skins in mashed potatoes people.
Well, this “recipe” is intended to reward you for all of your hard work and avoid food waste at the same time. I called them Potato Skips because that’s what skins + chips add up to, of course. Depending on the thickness of your peels, some may be crispier than others, but the fun is in the variety for me. Try them, you’ll never throw away another peel!
INGREDIENTS
- Leftover potato peels (any kind of potatoes)
- Olive oil or vegetable oil of your choice
- Salt & Pepper
Optional Seasonings
- Onion Powder
- Garlic
- Chipotle or Cayenne Pepper
- Mixed Herbs
- Cajun Seasoning
METHOD
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, toss peels with a splash of oil to lightly coat them and add salt, pepper and desired spices, to taste.
- Spread out on a baking pan, trying not to pile them on top of each other, and bake for 15-20 minutes, or until golden and crispy as you like them.
- Enjoy as is…or with your favorite dip*! (Edit: DIP IN THAT LEFTOVER GRAVY!!)
*As I’m writing this, my inner fatty is breaking out. I’m envisioning these Skips subbing in for nachos… layering them in a baking dish with cheese and chili, baking until melted, and then topping with jalapenos, chopped onions and Tofutti sour cream! ::swoon::
Shadé Ibe, better known as One Vegan Fatty, is a native New Yorker on a mission to convince the world plant-based foods could, and should, still be decadent and delicious…healthiness optional! Currently working on a Master’s in Public Health, she hopes to one day spark positive changes in the area of school nutrition. Catch up with her adventures in vegan fattinesshere, and on Twitter and Instagram @oneveganfatty .