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Potato peel crisps with store cupboard dip

Potato peel crisps with store cupboard dip


Homemade potato peel crisps are coated in a garlicky butter for maximum flavour – serve with a super-easy dip made using yogurt and pesto

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    752kj 181kcal
  • Fat
    Med 18%
  • Saturates
    Med 29%
  • Sugar
    Low 4%
  • Salt
    Low 3%

% of adult’s reference intake | Carbohydrates per serving : 11g


  • 200g potato peel (from about 4 large potatoes)
  • 40g Co-op unsalted butter
  • 2 garlic cloves, crushed
  • 2 tbsp chopped leftover herbs (we used parsley and basil), plus extra to serve
  • 2 tbsp Co-op Italian green pesto
  • Juice of ½ lemon
  • 200g Co-op 0% fat Greek style natural yogurt


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Pat the potato peel dry with a clean tea towel if necessary, then set to one side in a bowl
  3. Melt the butter in a pan over a low heat, then stir in the garlic and herbs. Season
  4. Pour the herby butter onto the potato peel and use your hands to coat well
  5. Transfer to a lined baking tray in a single layer — you may need to use 2 tray
  6. Bake for 15-20 mins, until crispy, shaking the tray halfway through cooking
  7. Stir the pesto and lemon juice into the yogurt to make the dip, then serve with the warm crisps, sprinkled with the extra herbs

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