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By Steven 1 Comment
What to do with Leftover Potato Peels?
My Crispy Potato Skin Chips are a quick, easy, and delicious snack. These chips are made from the leftover potato peels that are usually destined for the trash or compost pile. Waste not, want not!!! To make the chips, the potato skins are tossed with a little olive oil, salt, and pepper, then quickly roasted in the oven for about 20 minutes. As a result, no potato crisp can match these Crispy Chips when they are fresh out of the oven!
How to flavor Crispy Potato Skin Chips
This Chips recipe can be seasoned in any number of ways. For instance, some of my favorite flavors are; Fresh Herbs and Parmesan Cheese, Salt & Vinegar, Ranch, and BBQ. With this recipe, any potato chip flavor is possible, let your imagination go wild! This potato chips recipe doesn’t require potato skins. It’s possible to use the entire potato to make your own, healthier potato crisps if you like. I certainly prefer knowing what the ingredients are that I cook with rather than some of the chemicals listed on a bag of crisps.
Healthier Crisps
- The potato skin contains half of the fiber in potatoes.
- Potato skins are loaded with many nutrients, including potassium, B vitamins, vitamin C, iron, copper, manganese, and calcium.
- Did you know potato skins are naturally fat-free, have no cholesterol, and no sodium?
- When baking your own potato skin chips, you control the amount of fat (good fat, olive oil) and sodium.
- Do you want to make even healthier potato skin chips? I like to use leftover sweet potato skins to make crisps. Sweet potato skin chips with black pepper and Parmesan are out of this world good!
Do you have to use the Potato skins right away?
It is possible to save the potato peels for up to 3 days before baking them into Crispy Potato Skin Chips. Simply place the potato skins in a storage container and completely cover them in water to prevent oxidation.
This is my Crispy Potato Skin Chips recipe, as well as a couple of variations below…
Print Recipe
4.67 from 3 votes
Crispy Potato Skin Chips recipe
Crispy Potato Skin Chips are a quick, easy, really delicious snack made from the leftover potato peels that are usually destined for the trash or compost pile. Waste not, want not!!! Simply tossed with a little olive oil, salt, and pepper, then quickly roasted in the oven for about 20 minutes, no potato chip can match these Crispy Potato Skin Chips when they are fresh out of the oven!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
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Course: Appetizer
Cuisine: American
Keyword: baked potato skin chips, chips, crisps, potato skins
Servings: 2
Calories: 132kcal
Ingredients
Cracked Black Pepper & Oregano Potato Skin Chips
- 8 Ounces Potato Skins Washed & Dried
- 1 Tablespoon Olive Oil
- 1/2 Teaspoon Salt Adjust to taste
- 1/2 Teaspoon Black Pepper Adjust to taste
- 1 Teaspoon Dried Oregano Optional
Salt and Vinegar Crispy Potato Skin Chips
- 8 Ounces Potato Skins Washed & Dried
- 3/4 Cup Malt or Apple Cider Vinegar Marinate potato Skins for 20 minutes
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
Rosemary Parmesan Cheese Crispy Potato Skin Chips
- 8 Ounces Potato Skins Washed & Dried
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- 1 Tablespoon Fresh Rosemary Finely Chopped
- 1 1/2 Tablespoons Ground Parmesan Cheese
Instructions
Preheat oven to 400F
See AlsoThe Best Creamed SpinachToss all ingredients together in a bowl, then spread out evenly on a sheet tray lined with parchment paper
Bake in the oven, turn the potato skins after 10 minutes to bake evenly, bake for approximately 18-20 minutes or to desired doneness
Nutrition Facts
Crispy Potato Skin Chips recipe
Amount Per Serving
Calories 132 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 593mg26%
Potassium 468mg13%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin C 13mg16%
Calcium 50mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Thank you for visiting my Food Blog. I hope you enjoy my Crispy Potato Skin Chips recipe. Please come back again soon! Bon appetit, Steven
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