3-Ingredient Crispy Potato Peel “Chips”

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When we peel them and toss the skins, we’re throwing away more than half of the potato’s fiber. Cook potatoes with the skin on as often as possible—or make this recipe and eat just the skins, saving the rest for mashed potatoes or another dish.


  • 3 pounds small russet potatoes (about 9 potatoes)
  • 1 Tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • Desired seasonings


  1. Preheat oven to 400°F. Thoroughly scrub and dry potatoes. Fill 2 large bowls with cold water. Using a peeler, peel the potatoes in long strips, placing the peels in 1 bowl of water and the peeled potatoes in the other. (Refrigerate the potatoes, submerged in water, covered, for up to 3 days, to use later.)
  2. Drain the peels; pat dry between 2 kitchen towels. (You should have about 2 cups potato peels.)
  3. Toss peels in a bowl with oil and salt, and transfer to a rimmed baking sheet. Spread in an even layer.
  4. Bake until lightly golden and crisp, about 18 minutes, stirring once after 10 minutes. Immediately toss with your choice of garlic powder, taco seasoning mix, salt & pepper, any desired seasonings. Let cool slightly, about 5 minutes, on the baking sheet.

Source: eatingwell.com