February 7, 2017 2 Comments
I’m excited to share this recipe because it seems to be unique or at least not well-known. I did some web-searching, seeking tips for perfecting my recipe, but all I found were recipes for making vegan bacon from other (more expensive) ingredients or for making stuffed potato skins using store-bought vegan bacon.
We had this idea when we were peeling a lot of potatoes to make cream-of-potato soup. We were talking about how the tastiest potato soups have a little ham or bacon in them, and about how a crisp slice of bacon makes a delicious garnish on top of a bowl of soup, and meanwhile we were looking at all these long curly strips of potato peel . . . and someone, I think it was 12-year-old Nicholas, wondered aloud if maybe we could fry up the potato peels into something kind of like bacon.
Yes, we can! Even our first try was pretty good. After several rounds of experimentation, we’ve decided that we’ll never be able to get anyone to think this actually is bacon, but it’s a yummy, smoky, salty, greasy, crispy food that makes a better substitute for bacon than anything else you can make out of garbage in 5 minutes!
It’s especially practical if you want something bacon-ish to go with your potato-based meal. But if you’re peeling potatoes for something else, and you want the “bacon” for another meal, just stuff those clean peels in a glass jar and refrigerate for a day or two until you’re ready to cook them–or cook them right away, refrigerate, and reheat in a skillet when ready to eat . . . or just eat some out of the jar with your fingers every time you open the fridge, because they really are that good.
What you see here is a 12″ skillet containing the peels of 4 medium-sized potatoes. This produced a little over 1 cup (loosely packed) of finished “bacon.” This recipe is not written with specific quantities because the amount of peel we’ve been working with has been different each time, and the seasoning is really a matter of taste. Read more of this post