Why You’ll Love This Recipe

• Transforms food scraps into a delicious snack.
• Reduces kitchen waste and promotes sustainability.
• Incredibly simple with minimal ingredients.
• A healthier, fiber-rich alternative to traditional potato chips.
• Highly customizable with your favorite spices.

Equipment You’ll Need

• Large bowl
• Baking sheet
• Parchment paper or silicone baking mat
• Spatula
• Vegetable peeler (or knife)

Ingredients

• Peels from 4-5 medium russet or Yukon Gold potatoes (about 2-3 cups, loosely packed)
• 1.5 tablespoons olive oil or other high-heat oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Optional: pinch of cayenne pepper for heat, or 1/2 teaspoon dried rosemary

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Thoroughly scrub your potatoes before peeling. Place the collected peels in a large bowl of cold water and swish them around to remove any excess starch and dirt. Drain and pat them completely dry with a clean kitchen towel or paper towels. This step is crucial for achieving maximum crispiness.
3. In a large, dry bowl, add the potato peels. Drizzle with olive oil and sprinkle with salt, black pepper, smoked paprika, and garlic powder (and any other optional spices).
4. Use your hands to gently toss the peels, ensuring each piece is evenly and lightly coated with oil and seasonings. Don’t drench them in oil; a light coating is all you need.
5. Spread the seasoned peels onto the prepared baking sheet in a single, even layer. Do not overcrowd the pan, as this will cause the peels to steam rather than roast. Use two baking sheets if necessary.
6. Bake for 15-20 minutes, flipping them halfway through with a spatula, until they are golden brown and crispy. Keep a close eye on them during the last 5 minutes, as they can go from perfectly crisp to burnt very quickly.
7. Remove the baking sheet from the oven. Let the chips cool on the pan for a few minutes; they will continue to crisp up as they cool.
8. Serve immediately on their own or with your favorite dip.

Expert Cooking Tips

• Dryness is Key: The single most important step for crispy chips is ensuring the peels are bone dry before adding oil. Any moisture will create steam and result in a softer, chewier texture.
• Don’t Overcrowd: Give the peels plenty of space on the baking sheet. A single layer with no overlapping is essential for hot air to circulate and crisp them up evenly.
• Watch Closely: Ovens vary, and the thickness of your peels will affect cooking time. Start checking for doneness around the 15-minute mark to prevent burning.
• Organic is Best: Since you’re eating the skin, using peels from organic potatoes is a great way to minimize potential pesticide residue.

Substitutions and Variations

Feel free to get creative with this recipe. You can use peels from sweet potatoes for a slightly sweeter version (they may cook faster, so watch them). Swap olive oil for avocado oil or melted coconut oil. The spice blend is infinitely adaptable: try curry powder, onion powder, nutritional yeast for a cheesy flavor, or even a simple sprinkle of Parmesan cheese (add in the last 5 minutes of baking if using).

Common Mistakes to Avoid

The most common mistake is not drying the peels sufficiently, leading to soggy results. Another frequent error is using too much oil, which makes the chips greasy instead of light and crispy. Finally, overcrowding the pan is a classic mistake that steams the peels; always bake in a single layer, using multiple pans if needed.

Serving Suggestions

These potato peel chips are fantastic on their own but also shine as a versatile kitchen component. Serve them alongside a creamy dip like garlic aioli, French onion dip, or a simple sour cream and chive mixture. They also make an excellent crunchy topping for soups (especially tomato or potato leek soup) and salads, adding texture and flavor much like croutons.

Storage and Reheating Tips

To store, allow the chips to cool completely to room temperature. Place them in an airtight container or a zip-top bag. They will keep at room temperature for up to 3 days. If they lose some of their crispness, you can easily revive them by spreading them on a baking sheet and heating them in a 350°F (175°C) oven for 3-5 minutes.

Frequently Asked Questions

Can I make these in an air fryer?

Absolutely! To make them in an air fryer, preheat it to 375°F (190°C). Toss the dried and seasoned peels and cook for 8-12 minutes, shaking the basket every 3-4 minutes, until golden and crispy.

Do I have to use organic potatoes?

While not strictly necessary, using organic potatoes is recommended since the skin is where pesticide residues can concentrate. If you can’t find organic, be sure to scrub the potatoes exceptionally well before peeling.

Can I use peels from any type of potato?

Yes, but some work better than others. Peels from starchy potatoes like Russets or Idaho potatoes tend to get the crispiest. Waxy potatoes like red potatoes will also work, but the resulting chips might be slightly chewier.

Conclusion

By taking a few extra minutes to save your potato peels, you’re not just making a delicious, crunchy snack; you’re taking a meaningful step towards a zero-waste kitchen. This simple recipe proves that some of the most flavorful ingredients are the ones we’ve been taught to discard. So next time you’re mashing, roasting, or boiling potatoes, hold onto those peels and treat yourself to a snack that’s as smart and sustainable as it is satisfying.