Potato skins chips are not just a zero-waste idea, but also a surprise appetizer, to be served hot and well salted.
Keyword potato, chips, zero waste
Prep Time 10minutes
Cook Time 5minutes
Boiled potato skins
You will need the skins of the boiled potatoes that you put aside. Be careful: you need them cold and dry.
Heat the oil in a pan. We're going to shallow fry them. When the oil is hot - make a test with a potato skin - fry the skins in two or three batches, so as not to overcrowd the pan. Turn them with a ladle or with frying tongs, and cook them until they are golden and crisp.
When the potato skins are well browned and crunchy, lift them with a slotted spoon and lay them in a dish lined with a sheet of cooking paper to absorb the excess oil.
Sprinkle with salt - better a flake salt, such as Maldon salt or fleur de sel - and eat them immediately, until they are crisp.