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
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.