Something Simple – Crispy Tater Skins!

On Monday I posted about the perfect gnocchi. During the gnocchi-making process, I was standing over a pile of freshly peeled potatoes thinking, "there must be something to DO with these tater skins."

If I had a nickel for every time I've said that...I'd have ONE nickel!

Anyway, I figured I could toast them in my toaster oven (a regular oven would work just as fine too) and make my own baked tater skin chips.

And I figured correctly! Here's what you do:

What You Need:

The skins of about 4 (or more) Idaho/baking potatoes. You can even leave some of the potato flesh on there for a meatier chip.

A drizzle of olive oil

A pinch of sea salt

What To Do:

Heat up your oven to 350 degrees.

Place a sheet of tin foil on a baking sheet and spread out your tater skins on the foil.

Drizzle them with olive oil and sprinkle with sea salt. You don't need too much!

You can give them a good mix to make sure each skin is properly coated in oil and salt.

Pop them in the oven and toast until crispy - but don't burn them!

Suggested uses:

Crumble them and put them atop a salad

Have them as a side to your "sangwich"

Distribute them in small bowls around your apartment as party snacks for your next shindig

I think they would go nicely with roasted brussel sprouts.