These potato skin crisps are delicious, quick, easy, cheap... I do not know what else you could ask for. So many recipes call for peeled potatoes so this is great for using up your peelings. If you like you can store up your potato peelings in the freezer until you have enough to do a big family-sized batch. I like to serve them on the side of a sandwich but usually, they just sit in a bowl on the side and they don’t last long

Method

Mix the salt and flour together
Coat the potato peelings in the flour mixture
Heat the oil in a deep heavy bottom pan
Shake off any excess flour
Fry potato peelings in batches for around 5 minutes Or until golden. The peels may not seem crispy but usually firm up as they cool a little
Shake off excess oil and allow to cool