A crispy and tasty alternative to potato chips, ideal as a starter or aperitif, not to mention how nice it is as an anti-waste recipe.

Doses depend on the amount of potatoes you have peeled, Cooking time approx. 10 mins

  • Potato skins, a bunch
  • Pecorino Romano grated, 2 tbsp
  • Dried Thyme, to taste
  • 3-4 tablespoons of durum wheat semolina flour
  • Peanut Oil, about 5 tablespoons
  • Salt, a pinch

Method

Rinse the potato skins and dry them thoroughly.

Coat them in durum semolina’s flour.

Heat the oil in a frying pan, as soon as it bubbles, add the potato skins and fry them until golden brown.

Remove the potato skins from the frying pan, place them on a plate lined with absorbent kitchen paper, immediately add the grated pecorino cheese so that it sticks well to the potato skins, sprinkle with dried thyme, a pinch of salt and serve hot.

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