Baked Potato Skins

Baked Potato Skins

Enjoy these homemade baked potato chips with a twist – they are potato skin chips! Enjoy reducing waste and saving money with these super-crispy, flavorful, roasted potato peels. Plus, this recipe is gluten-freedairy-free, and vegan!

baked potato skins

These roasted potato peels are irresistibly crispy, taste AH-MAZING, and help to reduce waste (because we all love a zero-waste moment!). Better still – since they are a ‘waste product,’ they take no extra money at all to make (and would cost pennies to do so, regardless!). Just like regular chips (crisps), there are also 1001+ ways to flavor these potato peel crisps.

Ingredients:

  • Potatoes: I usually use Yukon Gold or Russet for this, as they’re the potatoes I most often peel. However, any potato peels should work well. If using something like sweet potato peel, then they may take longer to bake (I haven’t tried yet).
  • Oil: Use any neutral oil that works well with high heat; sunflower, avocado oil, canola, etc.

SEASONING OPTIONS

Homemade potato chips can easily be flavored in tons of ways and these potato skin chips are no different. Here are just a few of my top options. 

  • Sea Salt – Simple and delicious
  • Smoked Paprika (with a little salt) or a dash of cayenne for spice.
  • Rosemary (and garlic powder)
  • Nutritional yeast (and optionally some onion and garlic powder) for cheesy vegan potato chips.
  • Parmesan – if you’re not worried about these being vegan potato chips, you could use parmesan or another hard cheese. You may be able to find a dairy-free option. 
  • Sumac
  • Sage/thyme/ dill – or other fresh herbs that you enjoy.
  • Chili powder, chili flakes, cayenne pepper, or peri peri seasoning – for spice!
  • Truffle oil – or some umami seasoning.
  • Za’atar – I use homemade za’atar.
  • Curry powder – chaat masala, etc. 
  • Salt & Vinegar
  • Lemon – including zest with a herb of your choice.
  • Cinnamon & sugar – for a sweet treat. For a sugar-free option, you could use a powdered sweetener like erythritol. 

How to make it:

Clean the potatoes. Wash and scrub them well to remove any dirt. Remove any blemishes or ‘sprouted’ areas now with a small paring knife.

Peel the potatoes. I do this with a potato peeler but if you don’t have one than use a paring knife.

Soak the peels for 30 minutes in room temp/cold water. This will help to remove excess starch for maximum crispness when baked.

Spread the potato skins in a single layer on your baking sheet/s and spray/drizzle with oil. You want enough to coat the potato peels well without weighing them down.

Bake the potato skin chips in the oven for 20 minutes at 400ºF. For even crispier results, broil them for a further few minutes in the end – be careful to watch them as they can burn easily.

RECIPE NOTES

  • You can season the potato skin chips before roasting them or toss them with the seasoning post-bake, depending on what flavors you’re using. This is because some spices can burn in the oven (especially when broiling at the end) and make your entire batch of potato skin chips taste off.
  • This recipe works best when you use a potato peeler to peel the potatoes, or at-least cut away the peels avoiding as much flesh as possible, the more flesh that is with the peels, the less crispy they’ll be. I did a combination of it because my husband loves them like this.
  • Don’t avoid using oil. These baked healthy potato chips are super crispy because of the oil content. If you omit oil then they’ll end up limp rather than wonderfully crispy. 

Baked Potato Skins

Enjoy these homemade baked potato chips with a twist – they are potato skin chips! Enjoy reducing waste and saving money with these super-crispy, flavorful, roasted potato peels. Plus, this recipe is gluten-freedairy-free, and vegan!
Prep Time 5 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Total Time 55 minutes
Course Appetizer, party food, Snack
Cuisine American
Servings 2 cups

Ingredients
  

  • 2 cup potato peels use more or less depending on how much you want to make
  • 1 tablespoon olive oil
  • 1 teaspoon salt

Instructions
 

  • Clean the potatoes. Wash and scrub them well to remove any dirt. Remove any blemishes or ‘sprouted’ areas now with a small paring knife.
  • Peel the potatoes. I do this with a potato peeler but if you don’t have one than use a paring knife.
  • Soak the peels for 30 minutes in room temp/cold water. This will help to remove excess starch for maximum crispness when baked.
  • Spread the potato skins in a single layer on your baking sheet/s and spray/drizzle with oil. You want enough to coat the potato peels well without weighing them down.
  • Bake the potato skin chips in the oven for 20 minutes at 400ºF. For even crispier results, broil them for a further few minutes in the end – be careful to watch them as they can burn easily.
Keyword all recipes, appetizer, snack

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