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Potato Peel Chips

Don't throw that out! Stem-to-root cooking Featuring The Produce Box





Place a baking sheet in the oven and preheat to 400 degrees F.

Add the [amazon_textlink asin='B00IZL255O' text='Himalayan Pink Salt' template='ProductLink' store='lifeofaginger-20' marketplace='US' link_id='3db8f850-0f9b-11e8-af3f-9dfe05a9ec6a'], [amazon_textlink asin='B019ZTZ7AY' text='McCormick Perfect Pinch Roasted Garlic & Bell Pepper Seasoning' template='ProductLink' store='lifeofaginger-20' marketplace='US' link_id='5c8e6253-0f9c-11e8-bb46-df0bb292ce1c'], [amazon_textlink asin='B000V8DFL2' text='McCormick Salt Free Perfect Pinch Garlic & Herb Seasoning' template='ProductLink' store='lifeofaginger-20' marketplace='US' link_id='753aea2d-0f9c-11e8-9cce-9d0db5c8bb1f'], and fresh ground pepper into a small bowl and mix well.

In a medium bowl add the peels, avocado oil, and the spices mix.

Toss to coat thoroughly.

Carefully spread the peels on the hot [amazon_textlink asin='B01AGQ027S' text='baking sheet' template='ProductLink' store='lifeofaginger-20' marketplace='US' link_id='a0b79cca-0f9d-11e8-b2d2-992a99baa83b'] in a single layer, skin side down. (I didn’t do this and not all of the peels got crispy.)

Roast for 10 minutes. Then for even browning, stir the peels around using a spatula and roast for another 10 minutes.

Check to see if they are crispy enough. If the peels are to your desired crispness, remove from oven. If not, continue baking for another 3-5 minutes. Keep an eye on the peels at this stage because they can burn quickly.

Serve immediately.


I used a regular peeler, but used more pressure so that the skins would have a little extra potato flesh on them. 

If you won’t be baking the peels right away, place them in a bowl of water to prevent browning (up to a day). When ready to bake, drain the peels and squeeze them dry in a clean dish towel.

You can substitute the avocado oil with olive oil, or for a really spectacular flavor use some rendered bacon fat.

After removing from the oven, sprinkle the chips with your favorite shredded cheese to punch up the flavor.

Mix up the spices: Try paprika, cayenne pepper, and thyme for a spicy kick. Or use bacon bits, parmesan cheese, and italian spices.

These crispy chips also make a great garnish for soup and chowder.

Please note: Avoid any green peels as they may contain solanine which is a toxin.


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