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 to make potato peel chips!
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!
here’s how to make this recipe
(Scroll down for the handy complete printable recipe with nutrition info!)
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 FAQ
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?
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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 1x
- 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
Potatoes: I usually try this with whatever kind of potato I happen to be peeling, and I have found Russet and Idaho potatoes work the best. But try experimenting with others too!
Keywords: potato peel chips, potato peelings chips, homemade potato chips, what to do with leftover potato skins, what to do with potato scraps, gluten-free chips, kid friendly potato chips
Dorothy @ Crazy for Crust says
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!
Mir says
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!
Cheyanne @ No Spoon Necessary says
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
Phyllis Ingle says
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.
★★★★★
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! :)
Gayle @ Pumpkin 'N Spice says
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. :)
grace says
i know exactly what you mean–i’ve been discarding potentially delicious items for YEARS! this batch looks wonderful.
birthday cupcake says
this is as much as it is easy, I find it perfect
Bethany @ Athletic Avocado says
Oh my gosh, What a fantastic idea! Im trying this next time I make mashed potatoes!
It’s my new favorite kitchen trick!
Sammy says
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.
Brooke says
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!
Lynn says
Made these tonight, and they were addictive and delicious. Will definitely be making again!
★★★★★
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! :)
Sammy says
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! :)
Shiraz Meghani says
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!
Shiraz Meghani says
its amazing.
wish you can get me the values of
the food
vinny says
very light and crunchy
★★★★★
Hurray! Glad you liked them.
Kyla says
Yup exactly perfect!
★★★★
Thanks Kyla! And Happy Thanksgiving! :)
Gayle says
Consider your international readership and offer metric as well!
★★★
Lauren says
This is also amazing for reducing waste.
★★★★★
Yes! Isn’t it great when something is good for the planet AND delicious! :)
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? :)
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! :)
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.
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! :)