RECIPES

Crispy potato peeling crisps with squash ketchup

Crispy potato peeling crisps with squash ketchup

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.

Ingredients

For the squash ketchup

  • 250g/9oz squash, peeled and deseeded
  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • 125ml/4fl oz cup cider vinegar, plus extra to taste
  • 110g/4oz caster sugar
  • salt and freshly ground black pepper

For the potato peelings