Course: Appetizer, Snack
Cuisine: Cajun
Keyword: appetizers, peelings, potato skins, potatoes, roasted potato peelings, rosemary
I made these with russet potatoes but I am sure it would work with other types.
It's important to rinse and scrub the potatoes before roasting the skins.
Soak peelings in cold water until ready to use; then drain, and pat dry. Be sure skins are dry before roasting.
Toppings to try include grated Parmesan cheese, sliced green onions, shredded cheese, etc.
Try other seasonings: ranch, buffalo, or taco.
Great to make in the air fryer as well. Air fry at 400 degrees for 6 to 8 minutes