~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

Directions:

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!  :)

 

7 Comments

  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!

    Reply
  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!!

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

    Reply
  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.

    Reply
    • 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! :)

      Reply
  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.

    Reply
    • 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! :)

      Reply

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