Wednesday, 27 May 2015

POTATO SKIN CHIPS


Ok, so this blog post isn't going to win any culinary beauty contests. But food waste is a particular bugbear of mine - did you know that Australians throw away up to 20% of the food they purchase? That's eight billion dollars worth of edible food annually. Gah! The humble potato skin is usually one of those victims destined for the bin. Don't chuck them, chip them! Save your peelings or skins left over from baked potatoes and fry them up in coconut or olive oil (I used organic, grass-fed tallow from The Happy Cow - makes the BEST chips), or roast them for 15-20 minutes with a sprinkling of salt and rosemary. So good.  

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