Don't Waste Food...Crispy Potato Peelings
Here's a wartime rationing idea...or maybe it started during the depression. Don't waste the peelings from your mashed potatoes! I use these as an appetizer; we love them. I often bake them right away while the rest of the meal is cooking, and they never make it to the table.
My husband's comment: "Think about all the potato peelings we've wasted over the years!"
Crispy Potato Peelings
Butter or olive oil
Salt, Onion salt or Garlic salt
Preheat oven or toaster oven to 450°.
Peel potatoes as usual, thinly with a potato peeler works best.
In a baking sheet, melt a pat of butter for each potato.
Toss the peelings in the melted butter, lay out flat, sprinkle with the salt or onion salt or garlic salt. Bake at 450° for 8-10 minutes, or until crisp and brown, turning once and salting the other side.
Serve, but you probably can't even get them to the table.
You can use a teaspoon of olive oil for each potato if preferred.
Shared by Sue