30 mins
40ml Black Truffle Oil
Approx 1 teaspoon of Sea Salt Flakes
Peels from around 6 Scotty Brand Potatoes
Preheat your oven to 180c and line a baking tray with greaseproof paper.
Spread the potato peelings evenly over the baking tray (making sure none or stuck on top of each other or else they won’t crisp up as well!)
Drizzle the truffle oil over the potato peelings and then give them a good mix around so they are well coated.
Sprinkle the sea salt over the potato peelings, then oven cook for 25-35 minutes depending on how crispy you would like them.
Leave to cool and then enjoy as a snack, as a soup topper, in a salad or crushed over mac n cheese!
This recipe was created & photographed by Kirstie’s Kitchen.
