Instead of discarding potato skins, Chef Mike Ward uses them for these crispy and delicious “nachos.”

Roasted potato and sweet potato skin nachos

 
Ingredients:

Potato and sweet potato skins from Roast chicken with root veggies

Method:

Heat oven to 400 F and line a large baking sheet with parchment paper.

Toss leftover peels with oil, salt and pepper. Make certain that the peels are thoroughly coated.

Roast for 15 to 20 minutes. Stir halfway through roasting. Remove from oven once crispy.

Top with blue cheese and green onions. Chef Mike Ward also like to mix sour cream with sriracha, then squeeze over the top.

Eat immediately right off the baking tray.

Courtesy Chef Mike Ward
@MikeWardTO