Crispy 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.

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Course: Snacks to Share

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: Jennifer Stewart

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