Directions
11. Preheat oven to 400 degrees. Line two large baking sheets with parchment paper.
22. Toss peels with oil in a large bowl; arrange in a single layer,skin side up, on baking sheets. Sprinkle with 1/4 tsp salt; transfer pans to oven and bake for 12 minutes
33. Meanwhile, combine remaining 1/4 tsp salt, rosemary and lemon zest in a small dish; rub ingredients together between your fingers until aromatic
44. Using two forks, turn peels so they are skin side down; rotate pans in oven and bake 2 more minutes. Transfer crisps to a serving dish; sprinkle with salt mixture and, using two forks toss well. Serve immediately.
If not ready to cook peels, set in bowl of water. When ready pat dry and continue with instructions.
I used California garlic salt instead of the rosemary mixture which the kids liked.
The instruction says you will need 6 8-oz russet potatoes scrubbed and well dried to make this recipe which is from Weight Watchers.
Nutrition Facts
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