Place the potato peels (peeled off in long strips) in cold water in a key for about 20 minutes. This will loosen the starch and the shells will end up crispier.
Preheat the oven to 220 degrees top / bottom heat.
Then rinse the bowls and dry them well (!). Mix the peel well in a bowl with a little olive oil, sea salt and possibly paprika powder and oregano, so that all the pods are coated with a film of oil.
Now place on an oven rack lined with baking paper so that nothing overlaps.
Bake for about 6 minutes on the lowest rail with the oven door slightly open (clamp a wooden spoon in between so that the air can escape). Then lay them on the top rail and finish baking until they are golden brown (approx. 3 minutes). It is best to stick with them as they can easily get too dark.
Tastes great with chives quark or guacamole, but also pure they are a pleasure and great leftover use.
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