peelings & skins chipspeelings & skins chipspeelings & skins chipspeelings & skins chipspeelings & skins chips

What do you mean by : “WHY AM I BOTHERING YOU AGAIN THIS WEEK” ??? & WHY, WY, Y are we THROWING AWAY our VEGETABLE PEELINGS and SKINS ?!? … because we are wasteful & dumb creatures or perhaps just didn’t know any better … we may be forgiven (if we change our ways now).

As I was recently preparing the organic vegetable purées that I was going to freeze for later (see the last recipe here), I remembered 2 things : the fried potato skins that we could buy as snacks, just like chips, when we were kids (but never did) and an article a friend had showed me in a great biannual french food & cooking magazine called 180°C. The author/cook/food stylist Delphine Brunet (a very wise, funny and talented lady), suggests frying up our potato, carrot and sweet potato skins and peelings, to be less wasteful and to do it in a delicious way, kind of like my green tomato sauce made with tomato leaves from last summer (see my recipe here). And here’s the link too for Delphine Brunet’s new cooking notebooks called "les Cahiers de Delphine" available very soon, written in French, of course) ! Anyways, I gave it a try, we loved it and felt good about it too.

STOP WASTING & have a FANTASTIC WEEKEND… :)

peelings & skins chips

11.03.2016

1 plate

ingredients

  • 200-225 grams peels (from 1 kg of carrots & potatoes, you can also use parsnips and sweet potatoes)
  • 1 liter of ice-cold water
  • 1 tbsp coarse salt
  • 1 tbsp white vinegar
  • 1 litre oil (for frying)
  • 1 ½ tsp sea salt
  • ½ tsp ground pepper
  • ¼ tsp of any other spice (I used 1 pinch of sumac and 1 pinch of allspice)

instructions

  • as you peel your vegetables for another dish, drop the washed peels in cold water that you mixed with some coarse salt and white vinegar (add some ice cubes) or refrigerate (so you have time to finish whatever you were initially preparing to cook)
  • drain the peels, dry well and heat oil to 180°C-190°C (in a deep frying pan or a fryer)
  • when hot enough, drop all the peels inside the hot oil (in 1 or 2 batches depending on the volume of peels) and fry and stir gently for 3 ½ - 5 minutes and place on paper towels to drain
  • sprinkle with salt & spices and serve immediately (or reserve and re-crisp them up by placing on a baking sheet, in a very hot oven, preheated to 220°C for 4-5 minutes).

recette suivante

4 vegetables purées (to freeze for later)

4 vegetables purées (to freeze for later)

I LIKE TO PLAN AHEAD AND FREEZE STUFF … you can thank me later ! Which is why I’m sharing these simple recipes and techniques with you, before spring and summer creep up on us...

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