Potato Peel Crisps with Rosemary-Lemon Salt

Name: Potato Peel Crisps with Rosemary-Lemon Salt
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 6 oz Potato skin(s) from russet potatoes; 4 tsp Olive oil; 0.5 tsp Kosher salt divided; 1 tsp Rosemary finely chopped; 0.5 tsp Lemon zest finely grated

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

gluten free vegetarian potatoes

Potato Peel Crisps with Rosemary-Lemon Salt

Ingredients

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Instructions

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Step 1

Preheat oven to 400°F. Line two large baking sheets with parchment paper.

Step 2

Toss potato peels with oil in a large bowl; arrange in a single layer, skin side up, on prepared pans. Sprinkle with 1/4 tsp salt; transfer to oven and bake 12 minutes.

Step 3

Meanwhile, combine remaining 1/4 tsp salt, rosemary and lemon zest in a small dish; rub ingredients together between your fingers until aromatic.

Step 4

Using two forks, turn potato peels so they are skin side down; rotate pans in oven and bake 2 minutes more. Remove potato crisps to a serving dish; sprinkle salt mixture over top and using two forks, toss well. Serve immediately.

Step 5

Serving size: about 3/4 cup