~Potato Peel Chips!

Statistics say that during this holiday season, most of us will create approximately 5-8 lbs. of Potato Skin Peelings, and that’s at the very least!  Yep, that’s per household~MIND BLOWN!  How crazy is that, and 99% of the time they will get tossed into the trash all unloved and unappreciated!  Aww..Poor Peels! :(

Why throw those nutritious un-sung heroes away when you can create a huge pile of salty & seasoned, crispy skins that will rival any Potato Chip out there?..hmm?!  Seriously..these rustic rejects turn out to be the tastiest ‘re-purpose’ that this generation will ever see..lol!  Serve up a pile of these unique & light chips for snacking or even as a crispy and surprising way to top any casserole!

So next time you find yourself with a mountain of Potato Peels, don’t think rubbish, think yummish….Ooo that was bad!

But who knew recycling could be so tasty?!  :)

What you’ll need:

Cleaned and dried Potato Peels ..any variety of Potato will work!

4 Tbsp. Olive Oil

S&P to taste

A pinch of Thyme..or any other spices you prefer

A large Zip bag

Baking Sheet


Into the bag toss the peels with the Olive Oil, S&P, and Thyme.

Bake in a single-ish layer on a baking sheet at 375 degrees for approx. 15 minutes, or until golden and crispy.

Snack away, or sprinkle them on the top of any casserole during the last 5 minutes of baking for a unique crunchy surprise!

~Enjoy!  :)



  1. I’ve tasted these potatoes peels before, at Lisboa (I thought it was a portuguese meal) and I have to say that they are DELICIOUS!
    Merry Christmas!

  2. I tossed them in olive oil and salt and rosemary. baked for about 15 mins in 425 oven. Served with flank steak and mashed potatoes!!

    What a hit–everyone ate the crispy skins with their meat–Fabu, baby!!

  3. OK, if you say so, I’m trying them tonight. They sound good, so wish me luck!

  4. These are dee-licious, but it took over 40 minutes at 400-degrees to get them crispy. With other recipes, my oven is on target. Any suggestions? Thank you for the recipe. I’d like to enjoy these often.

    By the way, I dipped them in homemade fry sauce made by mixing mayo, ketchup, and Bojangles’ French Fry Seasoning. Heavens to Betsy, it was good.

    • Aww..I’m so happy~ the extra yummies you added could’ve been the cause of the extended cooking time?, but hey..it’s worth it! Happy holidays! :)

  5. To roast them I only used olive oil, sea salt, and fresh black pepper. The fry sauce was only for dipping. I don’t understand what went wrong.

    • Hmm..well, maybe the skins had extra moisture or were a bit thicker than mine..either way, if you enjoyed them..it’s all good! :)

  6. Tonight will make them.


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