Is your family a fan of homemade mashed potatoes? Do you typically just toss the potato peels into the trash or compost bin? Well, stop! You could use those leftover potato peelings for a crispy and delicious snack!
All you need to do is take those leftover peels and fry them in some hot oil for a crispy and flavorful snack.
This makes those tasty potatoes that you love a zero-waste food to serve! Tossing your potato peels into the trash without using them is just like throwing away money!
You wouldn’t throw away money, would you? Besides, everyone likes snacks!
How to Make Crispy Potato Peel Chips
So what do you need to make these delicious potato peel chips? Well, some leftover potato peels, some paper towels, some hot oil, sea salt, and your favorite seasonings.
Prepping the potatoes
This recipe couldn’t be much easier to make, simply place the peels into a bowl of cold water and rinse the peels until the water runs clear.
Once the water runs clear, place your potato skins on some paper towels and dry them thoroughly.
Remember, hot oil and water do not mix! Fry your potato peel chips at 350 degrees for 3 to 5 minutes or until crispy.
Place them on a pan covered with paper towels, and season with salt and pepper or your favorite spices.
Cooking The Potato Peels
Don’t have a way to fry your potato peel chips, or just don’t want the hassle of frying? No problem! You can make these potato skin chips in an air fryer or even in your oven.
If you would like to make these in your air fryer, put your potato peels in the air fryer basket, spritz them with a little oil and sprinkle them with a pinch of salt.
Turn your air fryer to 400 degrees and cook them for 6 to 8 minutes; stop about halfway through to shake the basket and give the peels another spritz of oil.
If you don’t have an air fryer, you can also make these potato peel chips in the oven.
Simply place your peels in a single on a parchment-lined baking sheet, give them a spritz of oil and sprinkle of salt, and bake them at 425 degrees for 15 to 20 minutes until they are nice and crispy!
Can you use any type of potatoes for potato peel chips?
Yes, you can! Sweet potatoes, Idaho potatoes, russet potatoes, and red potatoes make amazing potato skin chips.
How do you serve potato peel chips?
Potato peel chips are the best when they are hot, so serve them immediately after cooking them.
You can use these potato skin chips with your favorite dipping sauces or as a crunchy topping for homemade mashed potatoes or casseroles.
What are some good toppings for potato skin chips?
You can top these potato peel chips with whatever you like. My personal favorite is Old Bay or another seafood seasoning.
Other good options include chopped green onions, sour cream, shredded cheese, diced bacon, fresh herbs, or malt vinegar.
Can I refrigerate my Potato Peels?
Yes, if you don’t have time to make potato peel chips right now, you can store your raw potato peels in the refrigerator for three to five days stored in water and make them later.
How do I store my leftover potato peel chips?
Remember that these potato peel chips are best when they are hot. However, if you do have some leftovers, you can store them in an airtight container for about three days.
Now that you know how amazing these potato peel chips are, what are you waiting for?
Get to peeling those potatoes, and know you won’t let any part of the potato go to waste again! These homemade crispy potato skin chips are delicious and addicting!
More Recipes You Will Love
Potato Peel Chips
- 1 Dutch oven or deep fryer
- 1 spider/ Colander
- 1 cooling tray
- 1 potato peeler
- 1 paper towels
- 1 lb leftover potato peels
- 1 tsp Old Bay or your favorite seasoning
- 2 qt Canola oil for frying
- After peeling all your potatoes, take the leftover peels and rinse them in cold water until the water runs clear. Drain and pat dry with paper towels.
- Heat a dutch oven with oil to 350 degrees F. never fill the pot past halfway with oil to prevent the oil from overflowing.
- Once the oil is hot, place a small amount of the potato peels into the oil and fry them in batches for 3-5 minutes until crispy. As soon as the potato peels are crispy and golden, remove them with the spider and transfer them to a tray lined with paper towels to absorb excess oil.
- Season immediately and serve hot with the dipping sauce of choice