Potato Skin Chips

We're taking potato chips to a whole new level with these potato skin chips! By baking this super healthy snack, you're not only satisfying your hunger, but also helping to save the earth. This zero waste method of cooking produces the crispiest and most flavorful potato skin chips, plus costs almost nothing to create.

Course Snack

Cuisine American

Keyword potato skin chips, zero waste recip

Prep Time 10

Cook Time 20

Total Time 30

Servings -2

Calories 35kcal

Author JJ Steele

Ingredients

Peeled potato skins 2-3 Russet or Yukon Gold potatoes
1 teaspoon olive oil sub: avocado, canola or vegetable oil
Salt & pepper to taste optional
Assorted herbs or dried seasoning optional, see notes

Instructions

Scrub potatoes well to remove all dirt & any blemishes in the eyes.
Preheat oven to 425° and gather 1-2 baking trays.
Using a handheld peeler, peel the potato in long thin strips until the entire peel is removed from the potato. Repeat with each potato. If you are not going to be cooking the potato skins immediately, place the peels in a bowl of water so they are thoroughly submerged to avoid oxidation (see notes).
Place peeled potato skins on the baking tray and pat dry with a paper towel to absorb any moisture. Pour 1 teaspoon of oil over the top. Using tongs (or your hands), toss the potato skins so that the oil gets distributed evenly all over.
Spread the potato skins out on the baking tray in a single layer, using a second tray if needed. Sprinkle with salt & pepper or fresh herbs, if using. Place in the oven and cook for 15-18 minutes.
Remove from the oven and sprinkle with any additional seasonings, tossing to coat. Enjoy on their own or serve with your favorite dip.

Notes

Potatoes: Any type of potato should work as long as you can peel pieces that are big enough to utilize as chips. Russet and Yukon Gold seem to work best and are likely what you will be using for your potato recipe. Sweet potatoes should also work, but tend to be a little thicker so they may require a bit more cooking time.

To soak or not to soak: If you have the ability to cook these immediately then soaking is not required. If, however, you are in the middle of preparing a Thanksgiving dinner, then soaking is going to be your best friend. Simply place all the peels in a bowl and cover with water until they are completely submerged. When potatoes are exposed to air they oxidize and turn pink/purple over time. You can soak the potatoes for 1-2 days if needed. Simply drain the water and then pat dry, removing all excess water. If the potato skins are too moist, they won't crisp up well when baking, as the water will cause them to steam.

Seasoning: Feel free to have some fun and add your favorite seasonings to these potato skin crisps. Many herbs and spices will burn when cooking so tossing the potato skins with the seasoning as soon as they are removed from the oven is recommended. Start with 1-2 teaspoons of dried herbs, adding more based on preference. Try smoked paprika, bagel seasoning, garlic and onion powder, curry, za'atar, nutritional yeast , or popcorn seasonings. Fresh herbs such as rosemary, thyme, sage, parsley, or green onions work well too.

Storage: You can store the potato crisps in an air-tight container once they have completely cooled for up to 3 days. They will lose just a touch of their crunch when stored.

Nutrition