Welcome to 30 Days, 30 Ways to Green, where we're sharing all the little (and not so little!) things we do to live eco-friendlier every day. Stick with us all month long for a lineup of handy tips—from composting do's and don'ts to which reusable products really light up our lives.
I have a lifelong devotion to snacking that "some" would say borders on obsession. (To which I'd reply: Stop hovering over my shoulder as I taste-test various cheesy crackers.)
So when we asked our 25,000 Cookbook Club members for their eco-friendliest kitchen tips a few weeks back, one suggestion in particular caught my eye. It came from Nancy Sobel Butcher, who wrote:
I just peel my potato in pretty large strips, let dry a little if wet, moisten with a bit of olive or avocado oil, salt and pepper, and bake.
It sounded too good to be true: baked potato chips that take less than 20 minutes and use barely any oil? I had to try it for myself.
Not only does the basic method work—letting potato peel scraps air dry, tossing them with oil and seasonings, and baking them until crispy—but it yields some of the lightest, most snack-able specimens I've produced in my kitchen. And all with minimal mess.
After testing it at various oven temperatures and with all sorts of seasonings and potatoes (waxy! starchy! small!), here's the "recipe" I've settled on:
And that's it! Eat plain, or serve with dip. Sharing is completely optional.