Recipe: Potato Skin Chips (baked)

POTATO SKIN CHIPS

"The slight bitterness of the potato skins is matched by an assertive brown sugar spice mix and the smokiness from the bacon. You can tell these chips are done when the bacon aroma becomes unmistakable."



1 teaspoon dark brown sugar
1⁄2 teaspoon kosher salt
1⁄4 teaspoon sweet paprika
1⁄4 teaspoon freshly ground pepper
1 teaspoon chopped fresh thyme, or 1⁄2 teaspoon dried
Skin peelings from 4 russet potatoes
2 tablespoons bacon fat, warmed until liquid (or olive oil)

Preheat the oven to 400 degrees F.

In a small bowl, combine the brown sugar, salt, paprika, pepper, and thyme. Set aside.

Place the potato skins in a medium bowl and pour the bacon fat over, then sprinkle with half of the spice mixture. Turn the potatoes to coat evenly in the fat and spices.

Spread the skins on a baking sheet evenly, making sure that most of the pieces are in contact with the bottom of the pan (this helps ensure they turn crispy). Sprinkle with the remaining spice mixture.

Bake until the potato skins are starting to become crispy and golden, 12 minutes. Stir and continue cooking until uniformly crispy, 3 to 6 minutes more.

Serve right away on a plate lined with paper towels.

Makes 4 servings
Used with permission to Recipelink.com from Ten Speed Press
Source: Root-to-Stalk Cooking by Tara Duggan