Thursday, 18 February 2016

Curried crisps

curry crisps Feb 16

We don't normally peel potatoes. The skin is the most nutritious part. However, on the few occasions when we do peel our spuds, we use the skins to make crisps. We dry them out on a tee towel, put them on a baking tray with a tiny bit of oil, sprinkle over curry powder and then bake in the oven for about 15-20 minutes. Eat them as soon as possible after they come out of the oven, whilst they remain crisp. The above photo was taken earlier this month. I had a bowl of crisps before Sunday dinner.

1 comment:

Sandra said...

What a brilliant idea I prefer the skins on but my husband likes them off - bet he'll eat the crisps though!
I found your blog today whilst looking for instructions for goat cheese butter, lovely easy to follow video, thank you.