Baked Potato Skin Crisps
Last week, while working on some soup recipes and brainstorming “Waste Not, Want Not” topics, I was peeling potatoes. As I saw the peelings hit the sink, destined for the garbage disposal, I felt guilty. Isn’t it true that there are a lot of vitamins and minerals in the skin of the potato? Isn’t the skin my favorite part of a baked potato? Why am I not using these?
So I saved the peelings from their fate, rinsed them off and placed them on paper towels.
At the time I was working on a post for a cheese soup recipe. The recipe calls carrots, celery, onion, bacon, ham, cheese and potatoes. Twice-baked potatoes and loaded potato skins kept coming to mind and I realized that this soup could really benefit from those peelings. Crisp them up, season with salt and pepper, and sprinkle them on top of the soup as a garnish or serve as a dipping side!
You know how I know it’s brilliant?
Ree Drummond did it. On her show. This morning.
As if I coined the phrase and was the first person to ever do this to potatoes.
What can I say?
I can say that these are delicious and if you are throwing away potato peelings, you are missing out on a tasty treat and a unique soup topper!
There’s one other thing I can say about these “Waste Not, Want Not” marvels: my husband loves them and thinks I’m pretty creative. 😉
As long as my audience is happy …