Monday, 15 August 2011
Wartime potato crisps
These are nothing like the crisps that are consumed nowadays. Instead, this is another wartime recipe that used up a kitchen waste - potato peelings - that would otherwise be thrown out. Potato skins are the most nutritious part of this vegetable so it is useful to find ways of using peelings regardless of whether we are at war or not.
To make wartime potato crisps, dry off the peelings (make sure the potatoes are scrubbed before peeling them). Put a bit of oil onto a baking tray and put it in an oven at 200C. To make this more realistic of the time, we used lard but a small amount is all that is needed - enough to give a thin layer over the bottom of the tray.
When the oil or lard is hot, scatter the peelings over the tray and then sprinkle some herbs or curry powder over them. Return the tray to the oven and roast for up to 15 minutes. They should come out crisp and tasty. We are definitely making these again.