Potato Skin Chips are irresistible, crunchy bursts of deliciousness that you will become addicted to!
Reduce waste and save money making these tasty crisps in just 20 minutes with only 3 ingredients!!
Why you’ll love this recipe
What’s not to love about a scrumptious snack that costs virtually nothing and is so easy to make!
Potato peels are generally considered a “waste”. In most households, we will either throw away or compost the skins removed from potatoes to make lovely things like roast potatoes or potato frittata. But you won’t be doing that again!
These potato skin chips are absolutely delectable!! I highly doubt that you can stop at one or even two or three! These are addictive!
There are so many reasons why you’ll want to make these chips other than being so delicious. Let’s just name three:-
- This recipe cuts down on waste and we all want to do that! No longer will you fill up your kitchen scrap bin with good food because now you know better.
- Half of the dietary roughage in potatoes is contained in the skins which usually get thrown out. And as well, potato skins are loaded with vitamins and minerals.
- Plus this recipe for is super cheap! After all, you’ll be using what is normally discarded.
Potato skin chips are so light, crispy and easy to make. Toss the peels with a little oil and seasonings that you enjoy and roast in the oven while you prepare the rest of the meal. You’ll have a tasty appetizer for family or guests to munch on while they wait.
And if you never peel potatoes, this recipe is going to make you want to. Because if you love potatoes with the skin, you go nuts over the potato peel chips!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
- Potato skins or peelings – Wash or scrub potatoes well then use a vegetable peeler to take 2 or 3 inch (5 to 7 ½ cm) lengths off. Use a knife if that’s what you prefer but don’t take off a lot of the potato flesh otherwise your chips won’t be crispy. Soak the skins in cold water for 30 minutes or so.
- Oil – I like to use regular or light olive oil but whatever oil you have on hand will be fine. Be aware that the oven will be set at a high temperature so use an oil that can stand the heat.
- Salt – Just regular cooking salt is fine. If you prefer salt flakes, you may need to add more to achieve the right saltiness. Keep in mind that seasoning is quite personal. Often when something is bland, all it needs is an extra touch of salt.
As this recipe is written, it’s the most basic and for my taste, the best. However, there are quite a few variations that can be made to suit your taste.
This is your food, make it as you prefer. Experiment and have fun in the kitchen. The flavors in this recipe are ideal to play with. Why not try some of these variations.
- For salt and vinegar chips, soak in white or malt vinegar for 30 minutes then proceed with the recipe.
- Sprinkle with a herb or spice blend such as Italian or Mexican.
- Add herbs like finely chopped fresh rosemary, dried oregano or thyme.
- Instead of regular salt, use a flavored salt like garlic salt.
- After roasting, sprinkle chips with a little garlic powder, smoked paprika or onion powder.
- Also after roasting, scatter with finely grated Parmesan.
Firstly, preheat the oven to 400ºF/200ºC and line a large baking sheet with non-stick baking paper. Wash the potato skins to remove excess starch.
- Drain the potato skins and dry with paper towels. Take care to dry the skins very well so that you can have really crispy potato skin chips.
- In a bowl, mix potato skins with oil and salt. It’s a good idea to use clean hands to combine and ensure that each skin is coated in oil and salt.
- Spread out evenly onto the prepared baking sheet.
- Roast for 10 minutes, stir, then roast for 5 – 10 minutes until crispy and golden brown.
Tips for Success and FAQ’s
If you can find washed potatoes, it will make this so much easier. However if you buy “dirty” potatoes even if they are organic, they will need a really good scrub. Firstly, I soak the potatoes in water to loosen the dirt. Then use a vegetable brush or other soft brush to scrub the potatoes clean. Finally wipe potatoes very well with a paper towel and you’ll find even more dirt comes off.
Potato skins can be saved up over a few days if you don’t peel a lot of potatoes at once. Be sure to cover the skins with water and store in the fridge for up to 3 days.
Don’t use potato skins that have turned green.
Straight after peeling, cover the skins with water otherwise they will oxidise and turn brown which won’t be a problem but the skins won’t look as nice. After washing, dry the peels well with a paper towel otherwise you’ll find the peel will steam instead of roast.
Arrange evenly on the baking sheet but you don’t need to completely separate the skins. This is a pretty forgiving recipe. However this is not a “leave and forget” type of recipe. You’ll need to stir and turn the chips after 10 minutes and watch that they don’t burn.
After the first 10 minutes of roasting, stir the peels. If there are some on the outer edges that are more browned, move them to the centre and vice versa.
The length of the time to cook these chips really depends on how thin the peels are. After the first 10 minutes of cooking, keep a close eye on them. They may only need another couple of minutes or they may need another 10.
These chips are best eaten fresh and warm out of the oven. However, you will be able to leave the skins covered with water in the refrigerator for a couple of days.
Yes! Potato skins are full of nutrients and fiber which you’ll miss out on if you peel off and throw away. This recipe uses just a little bit of oil and a touch of salt so you enjoy all the health benefits of potato skins. The potato skin actually has more nutrients than the vegetable itself.
Yes! Prepare the potato skins up to step 2, preheating the air fryer to 400ºF/200ºC. Air fry for 8 minutes. Halfway through the cooking, remove and shake the basket then continue cooking. If the chips are not quite are not as crispy as you like, air fry for another 2 or 3 minutes.
Yes! These chips are gluten free and dairy free as the original recipe is written.
More Appetizer Recipes
Black Olive Tapenade – a delicious garlicky spread
Puff Pastry Twists – crispy pastry with salty prosciutto (a match made in heaven!)
Homemade Crackers – a simple recipe
Bruschetta with Mozzarella – the classic combination of tomatoes and mozzarella
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- 5 oz (140 grams) potato peels (from about 6 medium potatoes)
- 2 tablespoons olive oil
- ½ teaspoon salt
- Preheat the oven to 400ºF/200ºC. Line a large baking sheet with non stick paper.
- Wash potato skins to remove excess starch.
- Dry potato peels with kitchen paper. Then combine in a bowl with oil and salt.
- Spread out evenly onto prepare baking sheet.
- Roast for 10 minutes.
- After 10 minutes, check and move peels around, return to oven for 5-10 more minutes.
- Check after 5 minutes. Remove from the oven when all peels are crisp.
- Serve warm, piled up in a bowl.
- Clean the potatoes well before peeling.
- Potato skins can be saved up over a few days but be sure to cover with water store in the fridge for up to 5 days.
- Don’t use potato skins that have turned green.
- Dry the skins well with paper towel.
- Arrange evenly on the baking sheet.
- Watch closely to avoid burning and stir to redistribute after 10 minutes. The length of the time to cook these chips really depends on how thin the peels are. After the first 10 minutes of cooking, keep a close eye on them. They may only need another couple of minutes or they may need another 10. Check out the ‘Variations’ and ‘FAQ’s’ sections.