Homemade Baked Potato Skin Chips Recipe

Introduction

Homemade baked potato skin chips are a delicious and crispy snack made from potato peels. They are easy to prepare and a great way to reduce food waste while enjoying a savory treat.

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 thoroughly to remove any dirt. Remove any blemishes or sprouted areas with a small paring knife.
2. Step 2: Peel the potatoes using a potato peeler to get peels with minimal potato flesh attached.
3. Step 3: Soak the potato peels in room temperature or cold water for 30 minutes. This helps to remove excess starch and ensures maximum crispness when baked.
4. Step 4: Rinse the soaked peels and dry them thoroughly with a kitchen towel or salad spinner. Removing moisture is key to making them crispy. Optionally, you can bake the peels at 200ºC (400ºF) for 5 minutes or use a dehydrator briefly to evaporate more water.
5. Step 5: Spread the dry potato skins in a single layer on a baking sheet and spray or drizzle with olive oil to coat evenly. Sprinkle with salt and any other seasonings you like, tossing lightly to coat the peels well.
6. Step 6: Bake in a fan-assisted oven at 200ºC (400ºF) for 15-18 minutes. For extra crispness, broil for a few minutes at the end, watching carefully to prevent burning. Use darker baking sheets for crisper chips, or flip the peels halfway through baking if using lighter trays or parchment paper.

Tips & Variations

• For added flavor, toss the chips with smoked paprika, garlic powder, or chili flakes before baking.
• Using a salad spinner helps dry the peels more thoroughly than patting alone, resulting in crispier chips.
• If you don’t have enough peels at once, store the cleaned peels submerged in water in the fridge for 2-3 days, changing the water daily.

Storage

Store the baked potato skin chips in an airtight container at room temperature for up to 1 day for optimal crispness, or refrigerate for 3-4 days. To re-crisp, warm them briefly in the oven or a toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potato peels to make these chips?

Frozen and thawed potato peels have not been tested for this recipe, but typically frozen peels are better used for stocks. Fresh peels yield the best texture and flavor for chips.

How do I make sure the chips come out crispy?

Removing as much moisture as possible from the peels before baking is essential. Soaking to remove starch, drying thoroughly, using oil sparingly, and baking at a high temperature all help achieve crisp, flavorful chips.

Homemade Baked Potato Skin Chips Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 147 reviews

Crispy and flavorful homemade baked potato skin chips made from fresh potato peels. These chips are a perfect snack or appetizer, baked to perfection with olive oil and a touch of salt for maximum crunch and taste.

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

Ingredients

Scale 1x2x3x

Ingredients

• 1 cup potato peels (adjust quantity as desired)
• 1/2 tablespoon olive oil (or oil spray)
• 1/2 teaspoon salt

Instructions

1. Clean the potatoes: Thoroughly wash and scrub the potatoes to remove any dirt. Remove blemishes or sprouted parts using a small paring knife.
2. Peel the potatoes: Use a potato peeler to remove the skins, ensuring minimal potato flesh remains on the peels.
3. Soak the peels: Place the peels in room temperature or cold water for 30 minutes to remove excess starch for crispiness.
4. Dry the peels: Rinse the soaked peels and dry them thoroughly with a kitchen towel or salad spinner to remove as much moisture as possible. Optionally, pre-bake at 200ºC/400ºF for 5 minutes or use a dehydrator to evaporate excess water.
5. Oil and season the peels: Arrange the dried peels in a single layer on a baking sheet, spray or drizzle with olive oil, and sprinkle with salt. Toss to coat evenly either before or after baking.
6. Bake the chips: Bake in a preheated oven at 200ºC/400ºF (fan-assisted) for 15-18 minutes. For extra crispiness, broil for a few minutes at the end but watch closely to avoid burning. Flip halfway if using light baking trays or parchment paper.
7. Make ahead and store: Store extra potato peels submerged in water in an airtight container in the fridge for 2-3 days, changing the water daily. Potato skin chips can be stored in an airtight container in the fridge for 3-4 days.

Notes

• Use oil spray for a lighter coating and less fat.
• Ensure peels are very dry before baking to achieve maximum crispiness.
• Watch the chips carefully when broiling to prevent burning.
• Potato peels may turn pink if oxidized for too long; this does not affect taste but may affect appearance.
• Pre-baking or dehydrating the peels can help remove excess moisture and improve crunch.
• If not enough peels are available at once, store them in water in the fridge and combine later.

Keywords: Potato skin chips, baked potato peels, crispy potato snacks, homemade chips, baked potato snack