Potato Peel Flatbread with Garlic & Cheese
Next time you're making mashed potatoes, save the skins. Potato skins are high in nutrients. Transform your potato skins into a very easy cheesy garlic flatbread. YUM!
2 cups potato skins (approximately the peels of 5 medium-sized potatoes)
2 cloves of garlic, minced
¼ cup rice flour
1 handful of grated cheese of your choice
10g melted butter
Before peeling your potatoes next time, make sure to scrub the skins well. Place the washed and peeled potato skins into a food processor and blitz until fine. Add the blitzed potato skins into a sieve. Place the sieve over a bowl. Sprinkle over 1/2 tsp salt. Allow the potato skins to sit in the sieve over a bowl for 20 minutes. This will extract any excess water.
Place the blitzed potato skins onto a clean tea towel, gather the sides together, and squeeze out the liquid. Place the potato skins into a clean bowl, add the eggs and rice flour. Season with salt and pepper.
Brush a large baking tray with oil. Using the back of a spoon, spread the mixture into a circular shape in the middle of the greased baking tray.
Bake in the oven at 200 degrees for 12 minutes. Remove from the oven and brush with melted butter, then sprinkle over the grated cheese. Place back into the oven for 6-7 minutes. You may need to use a spatula gently to help you remove the flatbread from the tray. Cut into pieces and serve.