Monday, 21 October 2013
No need to throw away your potato peelings! We turn ours into crisps. We sprinkle them with curry powder and put them in the oven for about 15 minutes. They need to be eaten quickly once they come out of the oven as they tend to go soggy quickly - as I discovered a couple of years ago on live radio when I was asked to come in to talk about wartime foods (this is a wartime recipe). Discovering live on air that crisps are not very crisp 3 hours after they have been made was an interesting experience! Nevertheless, these are an excellent snack without all the fat that comes with commercially produced crisps.