Once you make this super easy recipe for potato peel chips you will never toss those peelings out again! Bet you can’t eat just one of these babies.
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When I think about this recipe for potato peel chips, I have to close my eyes and NOT think about the giant towering mountain of potato peelings in my life from recipes like Irish Boxty Potatoes (you gotta try them!) that went into the garbage, the compost pile and other places other than into this utterly simple, totally addictive nibble.
Why you will love this recipe
Because yes, this involves taking the peelings from whatever delectable mashed potato recipe you are making (I’m looking at YOU, mashed potato gnocchi!) , tossing them with a little olive oil and salt, and baking them until they are delicate, crispy little potato chips.
And in this case, chips made out of the peelings, where lots of the fiber and nutrients live.
Could this be any better? Am I the last person on the planet to figure this out? I have SO much catching up to do!
This recipe works best when you have a bunch of potatoes being peeled up for something because you are going to want a LOT of peels.
That teeny little bowl in the picture is from two potatoes, and let’s just say it was an aggressively friendly little battle in my kitchen that day to see who got the most chips, because there were not many to go around.
Regardless of how many potatoes you are peeling, go ahead and make them though, because a teeny bowl of potato peel chips is infinitely better than no chips at all.
Besides, if you are like me, once you make your first batch it will be impossible for you to throw potato peels out Ever Again.
Ingredients you need
Ingredient notes and substitutions
- Potato Peels: Ideally from Russet or Idaho potatoes so they are firm enough to stand up to the baking.
- Olive Oil: Canola oil also works.
- Salt: We love sea salt for this recipe!
See the recipe card for full information on ingredients and quantities.
How to make this recipe
STEP 1: You want to toss your peels with just enough olive oil to coat them without making them too weighed down. A teaspoon of olive oil per potato’s worth of peels is a good rule of thumb.
STEP 2: Sprinkle them with some sea salt, pop them in the oven until they are nice and brown and crispy – you want them the deep golden brown color in the picture so they are the right amount of crisp.
STEP 3: Eat them right away, because potato peel chips are best warm and wonderful right out of the oven. (This last bit will be the easiest part of the process.)
Recipe FAQs
Yep! Sweet potatoes, russet potatoes, Idaho potatoes…the potato possibilities are endless! I don’t usually peel Yukon Golds because their skin is so tender, but I’m guessing they would work too!
Sorta. They are best right out of the oven, but they will hold their crispiness for a little while. My usual issue is having them disappear too fast!
Pop it in the comments below and I will answer pronto!
It gives a whole new meaning to the word recycling, right?
Other homemade snack recipes we love!
Potato Peel Chips
Once you make this super easy recipe for potato peel chips you will never toss those peelings out again! Bet you can’t eat just one of these babies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 cup
- Category: Snack
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Peelings from two potatoes
- Two teaspoons olive oil
- Pinch of sea salt (and you can shake on some black pepper too, if you like!
Instructions
- Preheat oven to 425. Line a rimmed baking sheet with parchment paper or non-stick foil.
- Gently toss the peelings with the olive oil. Place in a single layer on the baking sheet, and sprinkle with salt.
- Bake for about 15 to 20 minutes or so, watching carefully through the door to make sure they don’t get too brown. Remove when they are crispy and serve at once.
Notes
-
- Potato Peels: Ideally from Russet or Idaho potatoes so they are firm enough to stand up to the baking.
-
- Olive Oil: Canola oil also works.
-
- Salt: We love sea salt for this recipe!
Laurie says
Definitely a great way to use EVERY PART of the potato. Delicious!! Thank you!!
Hi Laurie and YES! Hurray for homemade potato chips!! :)
Kim Gordon says
If you have leftovers, what’s the best way to store them? How long will they keep?
Hi Kim! I have to admit that we don’t usually have leftovers (ha!) but I think if you put them in a sealed plastic bag they should keep for a day or two. Hope this helps! :)
Tarhib IT says
Would you like to know what other users thought of the recipe, if they made any substitutions, or if they encountered any problems?
Yes! I’m always interested in hearing how recipes come out for others – we welcome all comments, questions and suggestions! :)
Lynn Bourgoin says
Made a small batch for my son and I tonight. They will now be a staple in our house!
I’m so glad! It definitely makes all the potato peeling worthwhile! :)
Olivia says
I was sitting here thinking, y’know I have all these potato peels… I bet you could make them into something yummy.. figured I would find something! I make potato curry once a week and it seemed I should start putting the potato peels to good use! Thanks for the idea!
Olivia! I’m so glad you found this post – welcome to the potato peel club! :) Have a great weekend!
Olivia says
Thank you! You too!
I must not have spread them apart enough or maybe there was too many. Should have used a bigger baking sheet. They were good but not crispy. Will keep it in mind for future reference lol.
Spreading them as far apart as you can is definitely a key to getting them crispy! :)
theDude says
Wow, these are way better than any off the shelf potato chips. I’m never throwing away potato peels again.
Aren’t they the best?? Glad you love ’em as much as we do.
Anne Marsaw says
Just made them and it sure satisfied the French fry craving. I was just disappointed at the carb count for my diabetic husband
Dang – that’s true. But glad you liked them! :)
Rebecca Wike says
The only time I can get them to be crispy is when they’re burnt and when I cook them to golden they are flimsy, help me please
Hi Rebecca! Sounds like you have extra juicy potato peelings! I would try laying out the peelings on paper towels, putting another paper towel on top and letting them dry out for an hour or so before you bake them. Don’t worry if they get discolored because that will all go away with the baking. Happy potato chips! :)
Gemma says
Would I be able to store the potato peeling is the fridge for a few days before baking? Or would they go off?
Hi Gemma! I’ve never tried that, but I think if you stored them in water and in the fridge, and then patted them very dry before baking them they would be okay. If you try this, will you come back and tell us how they turned out? :)
Lauren says
This is also amazing for reducing waste.
Yes! Isn’t it great when something is good for the planet AND delicious! :)
Gayle says
Consider your international readership and offer metric as well!