Potato Skin Chips
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.
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
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1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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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.
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3
Pat the 8 washed and dried potato peels from large russet potatoes completely dry with paper towels. This is crucial for achieving crispiness.
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4
In a bowl, toss the potato peels with 2 tbsp olive oil until well coated.
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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.
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6
Sprinkle the spice mixture over the potato peels and toss to coat evenly.
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7
Spread the seasoned peels in a single layer on the prepared baking sheet, making sure they don't overlap.
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8
Bake for 15-20 minutes, flipping halfway through, until the peels are golden brown and crispy.
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9
If using 1/4 cup grated Parmesan cheese (optional), sprinkle it over the hot potato skin chips immediately after removing from the oven.
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10
Garnish with 2 tsp chopped fresh herbs (rosemary, thyme, or parsley).
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11
Let cool for a few minutes before serving with your choice of 1/2 cup dipping sauce (ketchup, sour cream, or aioli).
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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.