Potato peels are generally considered a “waste”. In most households, we will either throw away or compost the skins removed from potatoes.
A friend of mine suggested I tried making crisps, or chips to our cousins across the pond, from the peelings so I gave it a go and they are fabulous!
The flavours in this recipe are ideal to play with. Why not try some of these variations.
- For salt and vinegar chips, soak in white or malt vinegar for 30 minutes then proceed with the recipe.
- Sprinkle with a herb or spice blend such as Italian or Mexican.
- Add herbs like finely chopped fresh rosemary, dried oregano or thyme.
- Instead of regular salt, use a flavoured salt like garlic salt or french fry seasoning.
- After roasting, sprinkle the crisps with a little garlic powder, smoked paprika or onion powder.
- Also after roasting, scatter with finely grated Parmesan.
Potato Skin Crisps
Potato Skin Crisps are irresistible, crunchy bursts of deliciousness that you will become addicted to made from what you'd normally throw out!
Ingredients
- 5 oz 140 grams potato peels (from about 6 medium potatoes)
- 2 tablespoons olive oil
- ½ teaspoon salt
Conversions
Instructions
- Preheat the oven to 400ºF/200ºC. Line a large baking sheet with non stick paper.
- Wash potato skins to remove excess starch.
- Dry potato peels with kitchen paper. Then combine in a bowl with oil and salt.
- Spread out evenly onto prepare baking sheet.
- Roast for 10 minutes.
- After 10 minutes, check and move peels around, return to oven for 5-10 more minutes.
- Check after 5 minutes. Remove from the oven when all peels are crisp.
- Serve warm, piled up in a bowl.
Notes
Tips for Success
- Clean the potatoes well before peeling.
- Potato skins can be saved up over a few days but be sure to cover them with water and store in the fridge for up to 5 days.
- Don’t use potato skins that have turned green.
- Dry the skins well with paper towel.
- Arrange evenly on the baking sheet.
- Watch closely to avoid burning and stir to redistribute after 10 minutes.
You may also like one of my other favourite recipes …
1
Frizzled Leeks
Finely sliced leeks gently deep-fried for crispness and flavour.
Check out this recipe
2
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Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
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