Recipe: Potato Peel Nachos
Potato peels are no longer bound for the compost heap
Follow Shahir’s recipe and you’ll never make nachos the old way again.
- Peels of 8-10 potatoes (russets, Yukon gold etc.)
- 3 tbsp vegetable oil
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp paprika
- ¼ tsp chipotle powder
- Pinch of salt and pepper
- 2 cups cheddar cheese, grated
- 5 strips bacon, cooked and crumbled
- 4 green onions, finely chopped
- Sour cream and salsa to serve
Boil a medium pot of water. Blanch clean potato peels for 30-45 seconds. Place on a paper towel lined plate, pat dry. Transfer peels to a bowl and toss with oil, spices and salt & pepper. Transfer to a large baking sheet in a single layer, you may have to work in batches. Bake at 400F for 15-20 minutes, or until crispy. Once all potato peels are cooked, add them all to the same baking tray. Top with cheese and bacon. Broil for 2-3 minutes or until cheese is melted. Top with green onion and serve with sour cream and salsa.