Homemade Baked Potato Skin Chips Recipe

Introduction

Homemade baked potato skin chips are a delicious and crispy snack made from simple potato peels. They offer a great way to reduce waste while enjoying a crunchy treat seasoned to your liking.

Ingredients

• 1 cup potato peels (use more or less depending on how much you want to make)
• 1/2 tablespoon olive oil (use oil spray if available)
• 1/2 teaspoon salt

Instructions

1. Step 1: Clean the potatoes by washing and scrubbing them well to remove any dirt. Remove blemishes or sprouted areas with a small paring knife if needed.
2. Step 2: Peel the potatoes using a potato peeler to get peels with minimal potato flesh attached.
3. Step 3: Soak the peels in room temperature or cold water for 30 minutes to remove excess starch for maximum crispness.
4. Step 4: Rinse the soaked peels and dry them thoroughly with a kitchen towel or salad spinner to ensure they crisp up well. Optionally, bake the peels for 5 minutes at 200ºC/400ºF or use a dehydrator to remove extra moisture.
5. Step 5: Spread the potato skins in a single layer on a baking sheet. Spray or drizzle with olive oil to coat without weighing them down. Add salt and any other seasonings you prefer, tossing the skins to coat evenly.
6. Step 6: Bake in the oven at 200ºC/400ºF (fan-assisted) for 15–18 minutes. For extra crispiness, broil for a few minutes at the end, watching carefully to prevent burning. Flip the peels halfway if using lighter trays or parchment paper.

Tips & Variations

• Use a dark baking sheet for crispier chips or flip peels halfway through baking if your trays are light-colored. Experiment with seasonings like smoked paprika, garlic powder, or cayenne pepper for a flavor twist.

Storage

Store baked potato skin chips in an airtight container at room temperature or in the fridge for up to 3-4 days. Reheat briefly in the oven or toaster oven to revive crispness. If you can’t bake all the peels at once, keep them in water in the fridge for 2–3 days (changing water daily) until ready to bake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potato peels for this recipe?

Frozen and thawed potato peels are not recommended as they may become too soggy. It’s best to use fresh peels or store them in water in the fridge until you have enough to bake.

Why soak the potato peels before baking?

Soaking removes excess starch from the peels, which helps them crisp up better during baking, resulting in a crunchier chip.

Homemade Baked Potato Skin Chips Recipe

Print Recipe

★★★★★

4.7 from 97 reviews

Crispy, homemade baked potato skin chips made from leftover potato peels, perfect for a healthy and flavorful snack. These chips are lightly coated with olive oil and salt, then baked to golden perfection for maximum crunch.

• Author: Cleo
• Prep Time: 40 minutes
• Cook Time: 18 minutes
• Total Time: 58 minutes
• Yield: Approximately 1–2 servings 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 1 cup potato peels (use more or less depending on how much you want to make)
• 1/2 Tbsp olive oil (use oil spray if available)
• 1/2 tsp salt

Instructions

1. Clean the potatoes: Wash and scrub the potatoes thoroughly to remove any dirt. Use a small paring knife to remove any blemishes or sprouted areas for the best quality peels.
2. Peel the potatoes: Use a potato peeler to remove the skin, aiming to keep as little potato flesh as possible attached to the peels for crispier chips.
3. Soak the peels: Soak the potato peels in room temperature or cold water for 30 minutes to remove excess starch, which helps achieve maximum crispiness when baked.
4. Dry the peels: After soaking, rinse the peels and dry them thoroughly using a kitchen towel or salad spinner. Optionally, bake them for 5 minutes at 200ºC/400ºF or use a dehydrator briefly to evaporate any remaining moisture.
5. Oil and season: Spread the dried potato peels in a single layer on a baking sheet. Spray or drizzle with olive oil, making sure they are lightly and evenly coated. Sprinkle salt and any desired seasonings, then toss to coat evenly.
6. Bake the chips: Place the baking sheet in a preheated oven at 200ºC/400ºF (fan-assisted) and bake for 15-18 minutes. For extra crispness, broil the chips for a few minutes at the end, but watch carefully to prevent burning. Flip the peels halfway if using light-colored baking trays or parchment paper.
7. Make ahead and store: If you don’t have enough peels at once, store them submerged in water in an airtight container in the fridge for 2-3 days, changing the water daily. After baking, store the chips in an airtight container in the fridge for 3-4 days.

Notes

• Use a potato peeler instead of a knife to get mostly skin with minimal potato flesh for better crispness.
• Soaking in water removes starch, which is key to achieving crispy chips.
• Drying the peels thoroughly before baking is essential to avoid soggy chips.
• Broiling at the end enhances crispness but requires careful watching to avoid burning.
• Potato peels may turn pink if exposed to air too long – this is normal and does not affect taste.
• Storing peels in water helps keep them fresh for a few days if you want to batch your chips.
• These chips are a great way to reduce kitchen waste by using potato peels creatively.

Keywords: potato skin chips, baked potato chips, crispy potato peels, healthy snack, homemade chips, vegetable peel recipes