Potato Skin Chips
Instead of throwing them away, turn your potato peels into crispy potato skin chips! With just 3 ingredients you will have a crunchy and delicious snack.
We never want to waste food, but especially not in this economy! And one of the ways we can reduce waste is by using things we would normally throw away.
We eat a lot of potatoes in our house, but I admit I usually peel the them and throw the skins away. The last time I was peeling them, I just tossed the strips into a bowl.
When I was done, I noticed that they looked like long potato chips and thought it would be cool to see if I can make them like regular potato chips. And a bonus is that the skins have lots of fiber and vitamins in them!
Not only are they quick and easy to make, they are super tasty. I can’t get enough of the crunch and I love trying different seasonings on them.
If you like to keep your skins on the potato, try these loaded potato skins, this loaded potato skin skillet dip, these air fryer smashed potatoes, and these sweet potato wedges.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Potato skins – Yukon gold, Russet, and even sweet potatoes work. Be sure to wash the potatoes before you peel them. And cut out any blemishes or those baby buds or sprouted areas. Avoid the skins if they are green in color.
- Oil – I like to use olive oil, avocado oil, or even leftover bacon fat for more flavor.
- Salt – A flaky sea salt is best but your favorite seasoning blend is great too!
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- Wash your potatoes really well before you peel them. Use a vegetable peeler to remove the skins, keeping them in long, relatively wide pieces if possible. You can use fresh peels or refrigerate them for up to 2 days covered in water.
- Place the potato skins in a large bowl of cold water and soak for 30 minutes. This helps remove excess starch and improves crispiness. Drain the soaked peels and rinse briefly. Then dry them thoroughly with paper towels or a clean kitchen towel. The drier they are, the crispier they’ll bake.
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Spread the dried potato skins in a single layer on the baking sheet. Drizzle with oil and sprinkle salt directly on the sheet. Toss with clean hands or tongs to coat evenly.
- Bake for 15–20 minutes, flipping the skins halfway through, until golden and crisp. Watch closely during the last few minutes to avoid burning. Let cool for 5 minutes — they will continue to crisp up as they cool.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Serving Suggestions
These are great all on their own but you can’t go wrong with a good dipping sauce. This spicy mayo sauce is delicious, this fry sauce, or even this spicy aioli work well!
Storage
These are best eaten right away but if you have to store them for later, cool them completely and store in an airtight container for up to 3 days. They may lose their crispiness but you can just pop them in the oven or the air fryer for
Variations
- Make them smoky by sprinkling smoked paprika or chipotle powder.
- If you like that salt & vinegar flavor, soak the peels in vinegar before drying and baking.
- Toss them fresh or dried chopped herbs like rosemary or thyme.
- Try different seasoned salts, spice blends, or my favorite french fry seasoning!
- For cheesy flavor, sprinkle with grated parmesan cheese or nutritional yeast if you like a vegan version.
- Swap out the olive oil for leftover bacon fat for a rich flavor!
- Make these with sweet potato skins! I love mine with paprika, black pepper, and crushed red pepper flakes.
Other Cooking Methods
Air fryer: If you don’t want to bake the potato skin chips in the oven, make them in your air fryer. Cook at 400F for 8-10 minutes. Depending on the size of the basket you might need to cook them in batches. Be sure to keep an eye on them as they can cook quicker.
Deep fry: You can certainly deep fry these if you have the time or prefer them this way. Heat your oil to 350F. Fry these in small batches and when they turn a golden brown, remove and let them drain on a paper towel before adding your salt.
No — boiled potato skins are too soft and won’t crisp up well. Use raw potato peels only.
Medium-thick peels work best. Too thin and they may burn; too thick and they won’t get crispy. You also want to keep the skins wide so they look like chips and not sticks.
Stored in an airtight container, they stay crisp for about 2–3 days, but best enjoyed fresh.
Yes, as long as the potatoes are well-washed and you remove any green areas or sprouting parts, which can contain solanine (a natural toxin).
Tapas Tips & Tricks
- Check the skins don’t have bruises or sprouts before peeling.
- You can use a knife to peel them but a vegetable peeler works the best.
- Be sure the peels are really dry before you add the oil to them.
- Spread the skins out on the baking sheet so they don’t overlap.
- Keep an eye on them while baking. The edges can burn quickly.
- If you don’t have enough potatoes you can always store the peels submerged in water in the fridge for up to 2 days.
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These crispy potato skin chips are an easy and delicious snack that taste like your favorite french fry but crunch like a potato chip!
Crispy Potato Skin Chips
Ingredients
- Potato skins from 4–6 medium potatoes preferably russet or Yukon gold
- 2 tablespoons oil olive oil, avocado oil, or vegetable oil
- ½ teaspoon salt or to taste
Instructions
- Wash your potatoes really well before you peel them. Use a vegetable peeler to remove the skins, keeping them in long, relatively wide pieces if possible.
- Place the potato skins in a large bowl of cold water and soak for 30 minutes. This helps remove excess starch and improves crispiness.
- Drain the soaked peels and rinse briefly. Then dry them thoroughly with paper towels or a clean kitchen towel. The drier they are, the crispier they’ll bake.
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Spread the dried potato skins in a single layer on the baking sheet. Drizzle with oil and sprinkle salt directly on the sheet. Toss with clean hands or tongs to coat evenly.
- Bake for 15–20 minutes, flipping the skins halfway through, until golden and crisp. Watch closely during the last few minutes to avoid burning.
- Let cool for 5 minutes — they will continue to crisp up as they cool.
Notes
- Check the skins don’t have bruises or sprouts before peeling.
- You can use a knife to peel them but a vegetable peeler works the best.
- Be sure the peels are really dry before you add the oil to them.
- Spread the skins out on the baking sheet so they don’t overlap.
- Keep an eye on them while baking. The edges can burn quickly.
- If you don’t have enough potatoes you can always store the peels submerged in water in the fridge for up to 2 days.
Nutrition
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