Potato peel chips with truffle oil

Waste is food in the Collapse Scenario. While once we might have peeled our potatoes to make chips, we now only have the peel to peruse, even in the most decadent places like the “Last Supper Club”. The opulence of the dish is hinted at with the addition of the rare black truffle oil and a sprinkling of seaweed.


  • white potatoes
  • salt
  • sunflower oil for frying
  • paper kitchen towel
  • truffle oil
  • sea salt
  • mixed seaweed flakes


Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes to absorb moisture. Heat frying oil in a deep fryer or frying pan. Fry the peels a few at a time till crisp and golden brown. Place them back onto the paper towel and sprinkle with salt, truffle oil and seaweed. If you don't want to serve them right away, wait till the peel cools and set aside in an airtight container until needed, but no longer than a few days.


Wrap the chips in newspapers and tie with butcher's twine.


Most ingredients came from the organic supermarket Bio Planet. Truffle oil from Zigante.


This recipe is part of 🍴Food Futures