Our potato peel crisps are simple to make, delicious and cheap. What’s not to love?
This is a great recipe to make with your kids and can be a good way to teach them about food waste and why it’s important to reduce how much we throw away. The crisps take 15 minutes to make and can be cooked in the oven or an airfryer if you have one.
Potato peels don’t keep very well so it’s best to cook them straight away. When it comes to seasoning, we’d recommend salt and pepper as a minimum but dried herbs and spices like paprika, oregano or mixed herbs are great too. Have fun and experiment to find your favourite combination.
Ingredients
- 4 large potatoes (you will only be using the skins for this recipe)
- 1/2tbsp olive oil
- Seasoning of choice
WEIGHT CONVERTER
Method
- Heat your oven to 200C (180C, Gas 6). Using a vegetable peeler, peel the skin from your potatoes. Ideally in long strips at least 6-8cm in length. Place the peeled potatoes in some cold water and keep in the fridge for up to a day before using for another recipe.
- Pat the peelings dry with a clean kitchen towel or some sheets of kitchen paper. Put in a bowl and mix in a little olive oil and your choice of seasoning and spices.
- Toss everything together until evenly coated, then spread on a lined baking tray and cook in a single layer for around 8-10 minutes until golden and crisp. Keep an eye on them and remove any that look ready as you go.
Top tip for making potato peel crisps
If you are cooking these in an air-fryer, the same temperature is fine but they may take less time to cook. Try not to overcrowd the pan as it’s best to keep them in a single layer if possible.
What else can I make veg peel crisps from?
You can try other vegetable peelings, like carrot and parsnip. The peel lasts for up to three days, if wrapped well and stored in the fridge. Once you have a substantial collection, make the crisps as per the recipe above.
Is it okay to eat potato skin?
Yes, in fact you should eat the skin on your chips or jacket potatoes because it contains lots of fibre and nutrients.
What to do with leftover potato from potato skins?
If you’ve scooped the potato flesh from your baked potato so you can make loaded skins, you can either mix some of it back with the filling and stuff back into the skins. Or use the potato to make croquettes or gnocchi.
“Crisps are my go-to snack and ultimate guilty pleasure. Making crisps from potato peelings is not only good for the planet, because you are saving food waste but it’s also essentially free because you’re probably using the potatoes for another recipe. I never need an excuse to eat crisps but if I did, those are two very good reasons.”
To peel your potatoes it’s safer and easier to use a peeler rather than a knife. It will also ensure you take off only the very top layer and leave behind as much of the potato flesh as possible.
Joseph Joseph Y Shaped Stainless Steel Peeler - <a href="https://amazon.co.uk/Joseph-Stainless-Vegetable-scraping-Dishwasher/dp/B00RLRRXGY/ref=sr_1_3?crid=2P9SBLQAQ153Z&keywords=joseph+joseph+peeler&qid=1696446026&sprefix=joseph+joseph+peeler%2Caps%2C81&sr=8-3&tag=hawk-future-21&ascsubtag=hawk-custom-tracking-21" data-link-merchant="amazon.co.uk"" target="_blank" rel="nofollow">View at Amazon
Food writer Jessica Ransom says: “I have this Y shaped peeler at home and like using it because it is comfortable and lightweight to hold. It glides over potato peel, carrot skins and makes light work of other vegetable prep too.”
If you’d like some more potato-based recipes, check out these jacket potato fillings and Gordon Ramsay’s roast potatoes. You might also like the Hairy Bikers fondant potatoes if you’re feeling fancy.
GoodtoKnow Newsletter
Parenting advice, hot topics, best buys and family finance tips delivered straight to your inbox.
Author, writer and Mum of three, Anneliese Giggins has been creating recipes for Goodto.com for the past 9 years. She has also created food-related content for household names such as Daily Mail, Daily Express and Goodto.com. Her most successful to date was how to feed a family of 4 on £20 a week.
- Jessica RansomSenior Food Writer
-
Slimming World coronation quiche
This Slimming World coronation quiche is certainly fit for royalty packed with spinach, broad beans, and fresh tarragon...
By Slimming World Published
-
Crushed potato salad
Forget shop bought potato salad or mayo-laiden calorie traps - this continental crushed potato salad recipe is quick, easy and packed with flavour.
By Sue McMahon Published
-
Crushed new potatoes
This simple crushed new potatoes salad makes a lovely easy lunchtime treat on warm summery days, or a great side dish with a barbecue.
By Jessica Dady Published
-
Chocolate orange hot cross buns
These chocolate orange hot cross buns are covered with a thick layer of hazelnut chocolate spread. The kids are going to love them...
By Rose Fooks Published
-
Annabel Karmel's trio of vegetables with tomato and basil
Suitable for six months plus, this baby food by nutritional expert Annabel Karmel is made with a whole heap of veggies...
By Annabel Karmel Published
-
Annabel Karmel's mini beef meatballs with carrot and apple
Follow Annabel Karmel's simple recipe for mini meatballs for weaning babies and toddlers - ideal for making ahead and freezing...
By Annabel Karmel Published
-
Here's why popcorn isn't for toddlers - brave mum shares warning over 'harmless-looking' snack that can be a go-to
You might think twice about handing your child the snack after a brave mum shares her ordeal
By Selina Maycock Published
-
These pumpkin-shaped pizza pockets are the perfect Halloween-themed snack - and you only need 4 ingredients to make them
4 ingredients and 20 minutes to make these pumpkin-shaped pizza pockets - just in time for Halloween!
By Ellie Hutchings Published
-
Lentil Chips recall 2023: Full list of products recalled by Warp Snacks
A range of lentil snacks have been withdrawn from shelves over potential health risks.
By Ellie Hutchings Published