"The first thing you see in any plate of nachos is probably a pile of tortilla chips, lying beneath melted cheese, ground beef, and chopped veggies. That's how it's always been, the one and seemingly only thing you use for this classic Mexican dish. Nobody ever really looks at potato peels and immediately jumps to the same train of thought, but perhaps it's time that changes."
"Anything you typically find in potato chips, expect it to be a notch more intense with the skin. Thin yet structured, it actually makes shatteringly crispy chips once exposed to high heat. The curled edges brown beautifully, taking on a subtle burnt aroma, layering a savory warmth in the undertone. Those nuances weave into the earthy, starchy base, altogether creating a gorgeously hearty base for your nacho dishes."
Roasted potato peels transform kitchen scraps into shatteringly crispy chips with thin yet structured skins that brown at the edges and take on a subtle burnt aroma. The skin intensifies familiar potato-chip flavors and combines with the earthy, starchy base to create a hearty platform for nacho toppings. Potato peel chips offer a savory warmth and greater depth than conventional tortilla chips, enhancing each topping's flavor. Seasoning requires little more than salt and oil, but infused oils or direct spices like paprika and black pepper create more pronounced profiles. Potato peel nachos remain versatile for any baked nacho assembly.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]