Homemade Baked Potato Skin Chips Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
