Potato Skin Chips
- Daniel
- 6 days ago
- 2 min read
Updated: 3 hours ago
Potato skins are one of those simple things that feel a little magical. Crispy, salty, and golden—it's comfort food without even trying. I first started making these as a way to cut down on food waste after prepping mashed potatoes, but now I save the skins on purpose because they’re just that good.
Plus, who doesn't love a crunchy snack that comes out of what you might normally throw away?
There's really not much to it. Wash your potatoes well before peeling, fry the skins in hot oil, and season them while they’re still sizzling. That’s it. You can keep it classic with salt and pepper or get fancy with your favorite spice blends.
I’ve even tossed them in smoked paprika or a bit of seaweed powder before. They’re great on their own, but also amazing with a little dip—maybe some sour cream or garlic aioli if you're feeling it.
If you've got leftover skins from my oven-baked mashed potatoes, this is the perfect way to use them up. It's crispy, zero-waste cooking at its best.
Give it a go—you’ll never look at potato peels the same way again.
Ingredients:
(Serve 2)
Potato Skins
Rapeseed / Sunflower / Canola / Peanut Oil, For Deep Frying
Sea Salt, Pinch
Black Pepper, Pinch
Equipment:
Dutch Oven
Directions:
Before peeling any potatoes, make sure the potatoes are washed thoroughly.
After peeling the potatoes, pat them dry with some kitchen paper.
Or you can reserve the potato skins after making my oven baked mashed potatoes recipe.
Heat up 3" of oil in a dutch oven over medium-high heat.
The bubbles should be bubbling when a chopstick is inserted into the oil.
Drop in the skins and shallow fry until crispy golden brown.
Do this in batches.
Drain excess oil on a wire cooling rack or a plate lined with kitchen paper.
Season with salt and pepper immediately or whatever seasonings if desired.
Serve immediately.
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