I had a lightbulb moment the other day. I was peeling some potatoes for a soup and thought to myself, there’s gotta’ be something I can do with these peels besides throwing them out all the time. Just then, the lightbulb switched on. Potato peel chips! I’m going to toss these suckers in some oil and spices and bake ’em until they’re good and crisp. I’m a little embarrassed to call this such an epiphany, especially since it’s such a simple idea, but I get so excited when I find ways to waste less and stretch out my dollar. Don’t you?
These chips are so damn good. Addictive. Salty. Crispy. Baked, not fried so it’s much healthier than your standard potato chip. The peels also contain a significant amount of nutrients, such as iron, vitamin C and a boatload of potassium. Seriously, when has a chip ever been so wholesome? I’m loving it.
You can make them with any type of medium to large potato, even a sweet potato. I used a mix of paprika, garlic and cayenne, but rosemary, thyme or even a simple dressing of olive oil and salt would be just as delicious. For maximum health benefits, organic potatoes are ideal, especially since potatoes are one of the “dirtiest” produce around. In other words, they contain a bunch of pesticides which are concentrated mostly on the skin. Of course, this can be a matter of availability and price so use whatever works for you.
Potato Peel Chips
makes 1-2 servings
Potato peels from 5 medium-sized potatoes
1-2 tablespoons of olive oil
Pinch or two of paprika
Pinch of cayenne powder
Pinch of garlic powder
Pinch of salt & pepper
Spoonful or two of plain Greek yogurt (optional)
1-2 teaspoons of chopped chives (optional)
Preheat oven to 400 degrees F.
Spread the peels on a foil-lined or nonstick baking sheet.
Toss with olive oil and spices so that the peels are evenly coated.
Place in the oven for about 15-20 minutes. The peels are thin and different sizes so it’s a good idea to keep an eye on them. If you find that one side is browning faster than the other, turn the baking sheet around or give them a good toss-around with a rubber spatula.
Remove from oven once chips are golden brown.
Cool on paper towel to soak up extra oil for about 3 minutes.
Serve immediately with a dollop of plain Greek yogurt and chives. This is optional, but highly recommended!
I dare you not to scarf these down in one sitting.