Potato Skin Crisps is a crispy and flavourful alternative to potato chips, perfect as a starter, aperitif, or simply a clever anti-waste recipe. Coated with a mix of semolina and Pecorino Romano, fried until golden, so good. 

Serves: depends on the amount of potato skins, Cooking time approx. 10 mins

  • Potato skins from peeled potatoes: a bunch
  • Pecorino Romano grated, 2 tbsp
  • Dried Thyme, to taste
  • Durum wheat semolina flour: 3–4 tbsp
  • Peanut Oil, about 5 tablespoons
  • Salt, a pinch

Method

Rinse the potato skins and dry them thoroughly.

In a bowl, mix durum wheat semolina with 2 tablespoons of Pecorino Romano.

Toss the potato skins in the mixture until evenly coated.

Heat peanut oil in a frying pan and once hot and bubbling, add the coated potato skins and fry until golden brown.

Remove the crisps from the pan and place on a plate lined with absorbent kitchen roll.

Immediately sprinkle with extra grated Pecorino Romano, dried thyme, and a pinch of salt so the cheese sticks well.

Serve hot for maximum crispiness.

1 Star2 Stars3 Stars4 Stars5 Stars (13 votes, average: 4.69 out of 5)
Loading...