Potato Skin Chips

Name: Potato Skin Chips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 potato peels from large russet potatoes, washed and dried; 2 tbsp olive oil; 1/2 tsp salt; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/4 tsp black pepper, freshly ground; 1/4 cup grated Parmesan cheese (optional); 2 tsp fresh herbs (rosemary, thyme, or parsley), chopped; 1/2 cup dipping sauce (ketchup, sour cream, or aioli)

Crispy, flavorful chips made from often-discarded potato peels. Seasoned with herbs and spices, these zero-waste snacks are perfect for dipping and showcase how "food scraps" can be transformed into delicious appetizers.

30 minEasyServes 4130 cal/serving

AmericanAppetizerOvenVegetarianVeganHigh FiberLow CarbGluten-FreeNut-FreeDairy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

8 potato peels from large russet potatoes, washed and dried
2 tbsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp black pepper, freshly ground
1/4 cup grated Parmesan cheese (optional)
2 tsp fresh herbs (rosemary, thyme, or parsley), chopped
1/2 cup dipping sauce (ketchup, sour cream, or aioli)

Instructions

1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2

When peeling the potatoes for another recipe, make sure to wash them thoroughly first and peel them thickly enough to get substantial pieces of skin with a thin layer of potato flesh attached.
3

Pat the 8 washed and dried potato peels from large russet potatoes completely dry with paper towels. This is crucial for achieving crispiness.
4

In a bowl, toss the potato peels with 2 tbsp olive oil until well coated.
5

In a small bowl, mix together the 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp freshly ground black pepper.
6

Sprinkle the spice mixture over the potato peels and toss to coat evenly.
7

Spread the seasoned peels in a single layer on the prepared baking sheet, making sure they don't overlap.
8

Bake for 15-20 minutes, flipping halfway through, until the peels are golden brown and crispy.
9

If using 1/4 cup grated Parmesan cheese (optional), sprinkle it over the hot potato skin chips immediately after removing from the oven.
10

Garnish with 2 tsp chopped fresh herbs (rosemary, thyme, or parsley).
11

Let cool for a few minutes before serving with your choice of 1/2 cup dipping sauce (ketchup, sour cream, or aioli).
12

These chips are best enjoyed fresh and warm, but can be stored in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 5 minutes to restore crispness.

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Questions

How much time should I plan for Potato Skin Chips?

As written, 30 minutes: 10 of prep and 20 of cooking. The longest single stretch is step 8 (20 minutes): "Bake for 15-20 minutes, flipping halfway through, until the peels are golden brown and crispy."

What oven temperature does Potato Skin Chips need?

For Potato Skin Chips, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 20 minutes, in step 8. The oven is also used at 350 F (about 175 C) in step 12.

How do I know when Potato Skin Chips is done?

Go by the cues in the method rather than the clock. Step 8: cook until the peels are golden brown and crispy.

Why pat it dry first in Potato Skin Chips?

Step 3 reads: "Pat the 8 washed and dried potato peels from large russet potatoes completely dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 3 means the food sears in the first minute instead of steaming.

Is there a substitute for sour cream in Potato Skin Chips?

The entry for Potato Skin Chips calls for 1/2 cup dipping sauce (ketchup, sour cream, or aioli). In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Is Potato Skin Chips gluten-free?

Yes. As written, nothing in the ingredient list for Potato Skin Chips is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the dipping sauce.

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