Spicy potato peel chips

A huge amount of potato peelings are thrown away each week, so let’s start using them up! Next time you’re peeling potatoes for a Sunday roast, take a little more care with your peeling to get fatter pieces, and save them for this chip recipe (the peelings will keep in the fridge for one day).

TO MAKE 1 PORTION

Handful of potato peelings

Pinch of paprika

Olive oil

Salt

PREHEAT your oven to 180c/gas 4. Spread out the potato peelings on a baking tray. Sprinkle with the paprika and some salt, and drizzle with olive oil. Cook in the oven for about 25 minutes, or until golden brown, giving the tray a shake halfway through. Serve with your favourite dip.