Save money and turn leftover potato peelings into delicious crisps at home

Food shops can cost a fortune if you’re not careful.

The Money Advice Service claims that the average UK household spends £60.60 every week.

That can really add up.

Especially, if you’re living on a reduced income right now or facing job uncertainty in the wake of the coronavirus pandemic.

Luckily, parents and foodies are taking to Facebook to share creative ways to save money.

One area where we spend lots of cash is snack foods such as crisps and biscuits.

Do you have a favourite waste-saving cooking trick? Share it with us in the comments section…

While batch cooking and seasonal veg can bring down the cost of your main meals, sacks are a little trickier.

Foodie Becky Munro shared her clever hack for using up leftover potato skins.

With just a splash of oil, a little seasoning and some potato peels you can have homemade crisps in no time.

Posting in the Facebook group “ Feeding a Family on £1 a Day ”, Becky said: “So, someone on here posted a while ago about making ‘crisps’ out of their leftover potato peelings."

She added: “We used to have a food waste bin, but since moving house a couple of weeks ago we no longer have one and I couldn’t just throw them away… they are delicious!!

“I will be doing this again.”

To make some tasty crisps yourself, simply toss the potato peelings in oil, season and cook at 180 degrees Celsius until golden and crispy.

You can use just salt if you like plain crisps, but we’d recommend using salt, pepper, garlic powder and cajun seasoning for a spicy treat.

Or, add a little parmesan towards the end for a cheesy twist.

Becky added: “So quick and easy and very tasty!”

The post proved popular with budgeting parents – others said they’d tried the trick themselves.

And yet more gave some delicious alternatives.

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One commenter wrote: “I do this with butternut squash peelings when I make soup.

“Oil the pan, put in the peelings, add seasoning, mix them around to coat and bake in the oven until crisp.”

“I also use parsnips, beetroot and potatoes with spices,” said another.

A third commented: “Potato skin chips are the best!

“I deep fry them, then add salt, vinegar & pepper.

“Yummy.”

A chef advised leaving a little of the potato flesh on the skins when peeling for a thicker crisp and serving with garlic dip.

We know what we’re doing this week!

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