Potato peelings would end up in the bin BC (Before Coronavirus). But with the Government outlawing trips to the corner shop for a bag of non-essential crisps, how do we cope with an attack of the munchies?
If you're craving crisps as much as us and the multipack has long gone, it's time to get savvy in the kitchen and make your own.
With only one weekly trip to the supermarket we've adopted the 'waste not, want not' mantra putting everything in the kitchen to good use, and throwing very little away.
And homemade crisps couldn't be easier - or cheaper.
After hearing chef John Torode talking on ITV's This Morning about using the peelings to make crisps we decided to give it a go.
We saved the peelings from our roast dinner's mash and roast potatoes. Give them a good wash and pat them dry with kitchen roll.
Next we sprayed a baking tray with oil and also gave the peelings a spray, making sure they were well-covered with our frequently-washed hands.
In an attempt to create different flavours some were sprinkled with salt, others with a salt and chilli flake mix, and the rest with salt and vinegar (careful not to add too much vinegar though).
Spread out on a baking tray. Cook in the oven, pre-heated to 200 degrees C or gas mark 6, for a total of 15 minutes, turning over the peelings after ten minutes.
Once done, let them cool for a minute.
The result? OK so they're not exactly Walkers. For a start we have strips instead of rounds and they're a darker instead of that usual golden colour.
That said, the taste is actually really good.
Crispy, flavoursome, super easy and virtually free to make, they're a definite winner. And because they're not deep-fried, they're healthier too.
We just need to work out how to create prawn cocktail flavour now...
