Potato Skin Chips Recipe

Ingredients

• 140 g (5 oz)potato peels (from about 6 medium potatoes)
• 30 ml (2 tablespoons)olive oil
• 2.5 ml (1/2 teaspoon)salt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F). Line a large baking sheet with non-stick paper.

2. 2

   Wash the peels

   Rinse the potato skins to remove excess starch.

3. 3

   Season the peels

   Pat the peels dry with kitchen paper, then toss them in a bowl with the olive oil and salt.

4. 4

   Spread on tray

   Arrange the peels in an even layer on the prepared baking sheet.

5. 5

   Roast for ten

   Roast for 10 minutes.

6. 6

   Turn the peels

   After 10 minutes, check the peels and move them around on the tray. Return them to the oven for another 5–10 minutes.

7. 7

   Check for crispness

   Check them again after 5 minutes. Take the tray out when all the peels are crisp.

8. 8

   Serve warm

   Pile the chips into a bowl and serve warm.

What are potato skin chips?

Potato skin chips are a simple American-style snack made by roasting potato peels until crisp. This version keeps the seasoning minimal, letting the savoury potato flavour come through.

The method works because the peels are dried before they are coated with oil and baked. It is also a practical way to use peels that might otherwise be discarded.

Nutrition and macros by portion

The nutrition label shows one serving as written: 89 calories, 1g protein, 6g carbs, 7g fat.

The potato peels provide most of the carbohydrates, while olive oil supplies most of the fat; these ingredients provide little protein overall. Pair a serving with a protein-rich food and fresh vegetables for a more balanced plate.

Choosing and preparing the peels

Potato peels: Use peels from about 6 medium potatoes to make the stated 140 g amount. Wash them well to remove excess starch before seasoning.

Drying: Pat the peels thoroughly with kitchen paper. Wet peels can soften rather than crisp as they roast.

Getting an even roast

Single layer: Spread the peels evenly across a large lined baking sheet. If they overlap, the covered areas may not crisp as readily.

Turning: Move the peels around after the first 10 minutes so they roast more evenly. Their sizes can vary, so check the smaller or thinner pieces first.

How to tell when they are done

Timing: Roast for 10 minutes, then give them another 5–10 minutes, checking after 5 minutes. The recipe’s total time is 25 minutes, but the peels are ready when they are crisp.

Texture: Look for peels that feel crisp rather than limp. Remove the tray once all the pieces have reached that stage.

Serving the chips

Serve the chips warm, piled into a bowl as directed. They can be enjoyed on their own or alongside a sandwich or a simple dip.

For the best crunch, serve them soon after roasting rather than leaving them to sit in a covered bowl.

Recipe notes & tips

• Use a large baking sheet so the peels can be spread out in one layer.
• Pat the washed peels dry before adding the oil and salt.
• Toss the peels thoroughly so the seasoning coats them.
• Move the peels around after the first 10 minutes of roasting.
• Check the peels after the next 5 minutes and remove them when crisp.

Variations

• Add black pepper: Toss it with the peels alongside the salt.
• Use smoked paprika: Add a little with the oil for a smoky note.
• Try garlic powder: Mix it into the seasoning before roasting.
• Add dried herbs: Toss the peels with a pinch before baking.
• Finish with cheese: Sprinkle finely grated cheese over the warm chips.

Common mistakes to avoid

• Leaving the peels wet: Pat them dry before adding oil so they have a better chance of crisping.
• Piling them up: Spread the peels in an even layer to help them roast rather than steam.
• Skipping the mid-roast check: Move the peels around after 10 minutes for a more even result.
• Relying only on the timer: Check for crispness after the additional 5 minutes, then continue as needed.
• Overlooking thin pieces: Check the tray regularly, as smaller peels may crisp sooner.

How to store

Cool any leftovers, then store them in an airtight container in the fridge for up to 2 days. Reheat in the oven until warmed and crisp; their texture may soften during storage.

Frequently asked questions