Crispy oven "fried" potato skins
Ingredients:
- leftover skins from 1 or 2 uncooked potatoes
- 1 tablespoon olive oil or vegetable oil
- 1⁄8 to 1⁄4 teaspoon salt (or salty seasoning blend)
Directions:
Preheat your oven to 375 F (135 C - a convection oven will work well here).
Place the skins in a bowl and toss with the oil and salt (or seasoning blend). Pour them out onto a sheet pan and bake for 15 to 20 minutes, turning and moving the skins around on the pan at the halfway point.
After 15 minutes if they seem crispy and dried out enough they should be done. If not, cook them for 4 or 5 minutes longer but be careful not to burn them.
Serve with a dipping sauce or add them to a sandwich for extra crunch.
Notes:
You can bake the skins on parchment or foil, but they might get stuck too easily. I typically bake them directly on the sheet pan and use a metal spatula to scrape up any skins that stick to the pan. Alternatively, you could use non-stick spray on the pan to assist with this.