METHODPre-heat the oven to 180oC Fan.
For extra crunch pat the potato peelings completely dry with a cloth, place in a mixing bowl, and add the oil, spices, salt, and pepper.
Carefully mix the peel until it is completely coated.
Spread the potato peelings thinly on a non-stick baking tray in single.
Cook in the oven for 20-25 minutes or until crispy.
Remove from the oven, season with a little sea salt if required.
Serve and enjoy.
These crisps work best if the peelings are slightly thicker than normal.
Serves: 4
Preparation: 10 mins
Cooking: 30 mins
100g Original Rooster Potato Peel from 4 Large Potatoes
½ tbs Sunflower Oil
¼ tsp Chilli powder
¼ tsp Sweet smoked paprika powder
¼ tsp Sea salt