Here is a tasty tip for when you make lefse dough. It’s from St. Paul lefse maker Sasha Aslanian, who admits she is “kind of a maniac about reducing waste.” She found the tip in Scraps, Peels, and Stems: Recipes and Tips for Rethinking Food Waste at Home by Jill Lightner.
You take the potato peels from your lefse potatoes, put them in a little bowl and drizzle with oil (I used peanut oil). Then put them on a baking sheet and pop in a 400 degree oven for 10 minutes. Then flip them/stir them around and bake a few more minutes.
I asked Sasha if she had a photo. “I don’t have a photo of my chips because sadly, I just scarfed them down before I sent you an email,” she wrote. “I don’t buy junk food so it was satisfying to make my own, and find a use for something I was tossing in the compost.”