Photo: Lars Blankers
Crispy potato peeling crisps with squash ketchup
9 ingredients
30 min + 1 hr
openrecipes
This is fun and tasty and saves throwing away your potato peelings: after all, the skin tastes the best. I like to use any peelings I have as these cheeky little crisps and serve them up with drinks before dinner, the actual potatoes featuring later in the menu.
Estimated Nutrition (whole recipe, rough)
221
Calories
5g
Protein
1g
Fat
51g
Carbs
Counts 4 of 9 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Pumpkin | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Cider | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g/9oz squash
- ½ tsp coriander seeds
- ½ tsp cumin
- 125ml/4fl oz cup cider vinegar
- 110g/4oz caster sugar
- and freshly ground black saltpepper
- peelings, to taste potato
- for frying sunflower oil
- pinch chilli powderpaprika
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes