Don't you just love it when you can take ever single bit of an ingredient and maximize it's yield? I know I do. Better yet, it's tasty and delicious!
Here's how you can utilize every single part of a humble spud and make it into a crispy snack. This is recipe is comes in especially handy when you make loads of mash potatoes or potato salad. Now you can serve 2 different dishes at your party.
HOW TO DO IT
After peeling your potatoes, take those chunkier slivers of potato skin and rinse them. Rinse them until the color of the water isn't brown anymore, about 5-6 times through.
Next, soak them in water with some vinegar and sugar for about 15 minutes to get out any bitterness in the skins.
Rinse them once more and place them on a rack to dry. The longer the better. If you live in a sunny area, leave them outdoors and let the sun do it's work. Alternatively, you could also use a dehydrator to quicken the process if weather isn't on your side.
To cook your potato skins, you can either fry them in oil or oven roast them until crisps.
Finally, enjoy them with some salt or vinegar and let the party begin! ~~
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