Oven-Roasted Potato Peels are so easy, you’re going to wonder where they’ve been all your life. Just peel potatoes – preferably organic – toss them with a little olive oil, salt and pepper, and roast them in the oven until they get crispy and start to curl up around the edges.
You can add a dusting of spices or fresh herbs once they’re out of the oven, but the earthy flavor of the peels with these simple adornments is the perfect foil for your favorite dip. Or, perch them atop a steaming bowl of the Basic New England Clam Chowder you can make with all of those potatoes you’ll have! You’ll find that recipe here.
- 2 cups potato peels
- 1 Tbsp olive oil – spray or pour
- 1 tsp salt
- Pinch of black pepper
Preheat oven to 400°. Line an edged sheet pan with parchment paper.
Wash/scrub potatoes well to remove any dirt. Cut out any blemishes or sprouts with a small paring knife. Peel potatoes with a peeler so you get peels that don’t have too much potato flesh.
Soak peels for ½ hour in cold or room temperature water, to get rid of excess starch. Rinse the soaked peels and dry them with a kitchen towel and/or a salad spinner. Get peels as dry as possible, so the chips get really crisp.
Spread potato peels in a single layer on the sheet pan and drizzle/spray with oil, coating peels well but not weighing them down. Sprinkle with salt/pepper.
Bake potato peels for 15-18 minutes, turning half-way through so they cook evenly. Broil for a few minutes at the end to get them even more crispy, watching carefully so they don’t burn.
Notes: You can save up potato peels until you have the amount you want to use. Store in water in the refrigerator for up to 3 days, changing the water daily.
You can also make these in an air fryer, same temperature but they will be done much faster so keep an eye on them.