Homemade Baked Potato Skin Chips Recipe
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.
- 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
Ingredients
- 1 cup potato peels (adjust quantity as desired)
- 1/2 tablespoon olive oil (or oil spray)
- 1/2 teaspoon salt
Instructions
- Clean the potatoes: Thoroughly wash and scrub the potatoes to remove any dirt. Remove blemishes or sprouted parts using a small paring knife.
- Peel the potatoes: Use a potato peeler to remove the skins, ensuring minimal potato flesh remains on the peels.
- Soak the peels: Place the peels in room temperature or cold water for 30 minutes to remove excess starch for crispiness.
- 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.
- 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.
- 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.
- 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
