Crispy Potato Skins

I love bread… but this starchy treat is to die for… seems like my compost is going to be devoid of potato skins from now on

Silvia Colloca

OLYMPUS DIGITAL CAMERASo, you have peeled a gargantuan amount of potatoes to make your creamy Paris mash/chips/champs you name it…now what to do with the skins? The frugal Italian in me cannot bear the idea of wastage and I’m always eager to conjure up a way to give new life to left-overs and food scraps. A little research shows me that most of the nutritional virtues of potatoes (and there are very many, starch bashers out there….) are trapped in the skin. I am talking about super power boosters such as potassium and calcium, optimal for bone mineral density and protection against strokes. Match that with the everlasting benefits of every Italian’s best friend, extra-virgin olive oil, and you have got yourself a perfect, healthier alternative to potato chips that celebrates resourcefulness and flavor in one nimble move!

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INGREDIENTS, serves 6

The skin of 1 Kg (4-1/2 Lb) of potatoes

4-5 tablespoons of extra-virgin olive…

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