How to Make Amazing Homemade Crisps
These homemade crisps are a wonderful, healthy alternative to the usual packet of crisps or other not-so-healthy snacks. Not only are they seriously moreish, they’re also really easy to make and are a fantastic way to cut down on food waste at home, as they’re made with potato peel!
The recipe is taken from My Zero-Waste Kitchen, a new book that’s packed with recipes and tips to reduce your food waste, showing you how to make delicious meals, snacks and treats from food that many people would simply throw away.
Made partly from potato peel, and with options to also make them with sweet potato peel, tired parsnips or tired beetroot, we loved turning leftovers into a sophisticated snack that’s packed with flavour! Looking for more snack inspiration? Have a look at our Snacks and Sides category page.
How to make homemade crisps, from My Zero-Waste Kitchen
- 50g potato peel from around 2 large potatoes
- ½ tbsp olive oil a generous pinch of chilli powder
- ½ tsp sweet smoked paprika powder
- ¼ tsp salt freshly ground black pepper, to taste
- 50g kale leaves
First make the base:
- Preheat the oven to 150ºC (300ºF/Gas 2) and line 2–3 baking trays with baking parchment
- Place the potato peel in a mixing bowl with half of the oil, spices, salt, and pepper. Using your hands (wear gloves if necessary), gently rub the peel until it is completely coated with oil and spices. Set aside
- Using a sharp knife, remove the tough, woody kale stems and roughly chop the leaves into bite-sized pieces
- Place the kale in a mixing bowl with the remaining oil, spices, salt, and pepper. Gently rub the kale for 1–2 minutes until it is completely coated and starting to soften
- Spread the potato peel and kale thinly on separate baking trays in single, even layers. Set the kale tray aside
- Place the potato peel in the oven and leave to roast for 25 minutes. After 10 minutes, add the kale tray and continue roasting for the remaining 15 minutes, or until crisp. Watch carefully to ensure they don’t burn
- Remove the crisps from the oven and leave on the trays for a few minutes to crisp up before eating
- The crisps are best eaten within a few hours, but can be stored in an airtight container for 1– 2 days. Re-crisp them in the oven at a low temperature for 3–4 minutes
Here’s how to adapt it to what’s in your fridge!
Sweet Potato and Potato Peel Crisps
Swap the kale for the peel of 2 large sweet potatoes – about 50g. Combine with the regular potato peel and season as per the recipe. Roast both for 25 minutes, or until crisp.
Tired Parsnip and Potato Peel Crisps
Swap the kale for 1 parsnip – about 100g. Slice very thinly either with a mandolin or a veg peeler, including tops and tails. Season, spread thinly on a baking tray, and roast for around 35 minutes, or until crisp. Thicker slices may need an extra 5 minutes, but watch carefully to ensure they don’t burn. Add the potato peel tray to the oven for the last 25 minutes.
Tired Beetroot and Potato Peel Crisps
Swap the kale for 1 beetroot – about 100g. Slice very thinly either with a mandolin or a veg peeler, including tops and tails. Season, spread thinly on a baking tray, and roast for around 35 minutes, or until crisp. Thicker slices may need an extra 5 minutes, but watch carefully to ensure they don’t burn. Add the potato peel tray to the oven for the last 25 minutes.
Recipe taken from My Zero-Waste Kitchen by Kate Turner. DK, £6.99. DK.com
Photo credit: Will HeapBuy a copy of My Zero-Waste Kitchen here.