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Ingredients
1 tbsp besan (chickpea flour)
1 cup firmly packed potato peels, cut into 1 ½ inch (4cm) lengths
1 tbsp vegetable oil
1 tbsp white poppyseeds
½ tsp salt
a dash of ground red chilli or cayenne pepper (or to taste)
Method
Put besan in a paper bag and add the potato peels. Close the bag tightly and shake 8 –10 times until peels are evenly coated.
Heat oil in a non-stick skillet over medium low flame. Add poppyseeds and sauté until lightly browned, a few seconds. Add salt and red pepper. Add the peels and fry until medium brown an crips, 10 – 15 minutes, stirring constantly (the peels will absorb the oil quickly but continue to fry them). Remove from heat. serve hot or at room temperature.
