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.
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 that went into the garbage, the compost pile and other places other than into this utterly simple, totally addictive nibble.
Because yes, this involves taking the peelings from whatever delectable mashed potato recipe you are making, 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 (hello, Thanksgiving mashed potatoes!) because the potato peelings are so thin and delicate.
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.
Here’s how to make potato peel chips!
You want to toss them 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.
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.
Here’s a quick video to show you the magic that is making potato peel chips…
And then 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.)
It gives a whole new meaning to the word recycling, right?
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Potato Peel Chips
Prep Time: 10 minutes- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 cup 1x
- Category: Snack
- Method: Oven
- Cuisine: American
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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.
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
Can be increased to as many potatoes as you can peel!
This is such a great idea!! I’d eat a whole batch.
Yep, that’s pretty much what I do, unless my husband beats me to it!
You saved my potato peelings! I mean, I was a few days away from tossing a ton in the garbage. Now that’s not gonna happen. These are brilliant!
You are about to have a ton of delicious homemade chips, Mir! Hurray!
OMG, how amazingly clever!!! I actually prefer just the skins of potatoes, because I’m weird, so these potato peel chips are like heaven to me! I would eat the raw potato skins as my mom was peeling potatoes when I was little :) These sound infinitely better! I bet these are dangerous though, because they look just beyond delicious! Pinned! Cheers, Kate!
You ARE a devoted potato peel lover! I think you are going to like these cooked versions even better, although snacks eaten with mom are always delicious! xx
Have not made it yet but it simply looks wonderful. I plan on making a butternut squash soup that calls for two cups of potatoes and hated the idea of tossing all those nutrients. what a perfect side for the soup.
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Hurray! Hope you love them – I am in charge of making mashed potatoes for Thanksgiving so I will be making lots of these chips too this week! :)
Kate, this is SUCH a great idea! I love how you can get two uses out of potatoes. These chips looks delicious. I think I would devour these in no time!
Thanks Gayle! I do love figuring out any possible way to eat potato chips. :)
i know exactly what you mean–i’ve been discarding potentially delicious items for YEARS! this batch looks wonderful.
this is as much as it is easy, I find it perfect
Oh my gosh, What a fantastic idea! Im trying this next time I make mashed potatoes!
It’s my new favorite kitchen trick!
Can you make these and out them in a container overnight ? In the fridge or cupboard ?
I wish I could say yes, but honestly they are best eating right away – they tend to lose their crispiness overnight.
Making some right now! I peeled some nice Yukon gold potatoes to have with some New Years sauerkraut later. I drizzled mine with some olive oil, garlic salt and black pepper! Can’t wait to try them!
Sounds like the perfect New Year’s Eve snack, Brooke!
Made these tonight, and they were addictive and delicious. Will definitely be making again!
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Hi Lynn! I know, aren’t they so good? My only regret is all those potatoes I peeled in the past before I knew how to do this! :)
Better than potato chips! We made exactly as recipe states and they cans out crispy and delicious. Will make these many times
Sammy! I’m so glad you like them – they are now my favorite part of the potato! :)
its amazing.
just a question
how much fat and how many calories
Hi Shiraz! I wish I could tell you, but at this time I’m not set up to list food values like fat and calories. I will keep that in mind for the future though!
its amazing.
wish you can get me the values of
the food
very light and crunchy
★★★★★
Hurray! Glad you liked them.
Yup exactly perfect!
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Thanks Kyla! And Happy Thanksgiving! :)
Consider your international readership and offer metric as well!
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This is also amazing for reducing waste.
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Yes! Isn’t it great when something is good for the planet AND delicious! :)
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
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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! :)
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? :)
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! :)
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.