Crispy Parmesan Potato Peels
We're rounding out Earth Month with one last FLIK-to-stem feature: Crispy Parmesan Potato Peels. These are the hippie, tree-hugging, eco-friendly cousin to classic French Fries. If you're the person in the group who picks out all the crispy fries, the ones with pointy ends, then this recipe is absolutely up your alley. And if you're the person in the group that likes the soft, center-cut fries... Well, hey! This is a root-to-stem recipe after all. You gotta do something with those potato centers!
Crispy Parmesan Potato Peels
Serving size: 2 cups | Makes 13 servings
Ingredients
| 2 pounds russet potato peels |
| 2 tablespoons canola oil |
| 2 tablespoons grated parmesan cheese |
| 1 teaspoon salt |
| 1/2 teaspoon ground black pepper |
Instructions
- Preheat oven to 375 degrees F. Prepare a sheet pan with cooking spray.
- Only use potato peels that were thoroughly washed prior to peeling. In a large bowl, whisk together canola oil, parmesan, salt, and pepper. Add potato peels (only use peels from potatoes that were thoroughly washed) and toss until evenly coated.
- Spread evenly on the sheet tray and bake until crispy and golden brown, about 15 minutes.
Nutrition per serving: 90 calories, 2.5 g fat, 0.5 g saturated fat, <5 mg cholesterol, 170 mg sodium, 15 g carbohydrates, 1.5 g fiber, 1 g sugar, 2 g protein
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