Feel Good

Zero-waste crisps

Transform potato peelings or old veg into these moreish crisps.

Written by Beth Williams
Published 07.02.2024


50g potato peel from around 2 large potatoes

1/2 tbsp olive oil

a generous pinch of chilli powder

1/2 tsp sweet smoked paprika powder

1/2 tsp salt

freshly ground black pepper, to taste

50g kale leaves



First make the base. Preheat the oven to 150ºC (300ºF/Gas 2) and line 2–3 baking trays with baking parchment.

Place the potato peel in a mixing bowl with half of the oil, spices, salt, and pepper. Using your hands (wear gloves if necessary), gently rub the peel until it is completely coated with oil and spices. Set aside.

Remove the tough, woody kale stems using a sharp knife and roughly chop the leaves into bite-sized pieces.

Place the kale in a mixing bowl with the remaining oil, spices, salt, and pepper. Gently rubthe kale for 1–2 minutes until it is completely coated and starting to soften.

Spread the potato peel and kale thinly on separate baking trays in single, even layers. Set the kale tray aside.

Place the potato peel in the oven and leave to roast for 25 minutes. After 10 minutes, add the kale tray and continue roasting for the remaining 15 minutes, or until crisp. Watch carefully to ensure they don’t burn.

Remove the crisps from the oven and leave on the trays for a few minutes to crisp up before eating.

The crisps are best eaten within a few hours, but can be stored in an airtight container for 1–2 days. Re-crisp them in the oven at a low temperature for 3–4 minutes.


Recipe credit: Happy Foodie

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