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Potato Peel Crisps

We have always worked towards zero waste policy here at Ballymaloe Cookery School. A brilliant and super tasty way to use potato peelings – you’ll never chuck them out again.

Maincrop potatoes are best for this recipe.  Scrub the potatoes well. Heat the oil (dripping/beef fat) in a deep fat fryer or in a pan with at least 4 cm (1 1/2 inch) of oil if unavailable. Dry the peelings as best you can.


Dropone into the hot oil to check the temperature, it should bubble andrise to the surface if the oil is hot enough.


Cook the remainder of the peelings in batches until golden brown and crisp. Remove with a slotted spoon and drain on a kitchen paper, or a towel.


Sprinkle with pure salt and maybe a little chilli powder or dry roasted cumin powder for extra fizz.

This is a recipe by
Darina Allen
View all my recipes

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