skin from (rougly) 6 potatoes
1 tsp five-spice powder
½ tsp salt
1 cup oil
| If you don’t have enough peels to fry up at one go, you maystore them in the fridge in an airtight container for a few days until you have enough to make a bowl full of chips!
Sprinkle the five-spice salt over the chips while they’re still hot (this is the optimal time to season, as they adhere best while the chips are hot)
| Try this out with different root vegetable peels such as sweet potato and parsnip.