Baked Potato Skin Crisps

Last week, while working on some soup recipes and brainstorming “Waste Not, Want Not” topics, I was peeling potatoes. As I saw the peelings hit the sink, destined for the garbage disposal, I felt guilty. Isn’t it true that there are a lot of vitamins and minerals in the skin of the potato? Isn’t the skin my favorite part of a baked potato? Why am I not using these?

So I saved the peelings from their fate, rinsed them off and placed them on paper towels.

At the time I was working on a post for a cheese soup recipe. The recipe calls carrots, celery, onion, bacon, ham, cheese and potatoes. Twice-baked potatoes and loaded potato skins kept coming to mind and I realized that this soup could really benefit from those peelings. Crisp them up, season with salt and pepper, and sprinkle them on top of the soup as a garnish or serve as a dipping side!

Brilliant!

You know how I know it’s brilliant?

Ree Drummond did it. On her show. This morning.

She (The Pioneer Woman) was doing a whole show on “Waste Not, Want Not” on Food Network. I wanted to yell at the t.v., “Hey! That’s MY line and that’s MY idea!”

As if I coined the phrase and was the first person to ever do this to potatoes.

What can I say?

I can say that these are delicious and if you are throwing away potato peelings, you are missing out on a tasty treat and a unique soup topper!

Print Recipe
Baked Potato Skin Crisps
Servings
Ingredients
  • Potatoes
  • olive oil
  • Coarse-ground Salt
  • Coarse-ground black pepper
Servings
Ingredients
  • Potatoes
  • olive oil
  • Coarse-ground Salt
  • Coarse-ground black pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Scrub potato skins clean and pat dry.
  3. Peel potatoes, reserving potato for another use/recipe.
  4. Place peelings in a bowl or directly on a rimmed baking sheet. Drizzle with olive oil.
  5. Sprinkle with course ground salt and pepper. Toss to coat peelings evenly.
  6. Bake for 10 minutes. Stir or flip peelings. Bake for 5 minutes longer or until they reach desired crispiness.
  7. Remove from oven. Serve warm or fully cooled.

There’s one other thing I can say about these “Waste Not, Want Not” marvels: my husband loves them and thinks I’m pretty creative. 😉

As long as my audience is happy …


Turn vitamin packed potato peelings into crispy, addictive Potato Skin Chips! These tasty strips make a perfect side or topper for your favorite soup or sandwich.

3 thoughts on “Baked Potato Skin Crisps

  1. These sound so yummy – thanks for the recipe! I will also be watching for the cheese soup recipe – we love soup!!

  2. […] This cheese soup has always been a crowd pleaser among my family and friends. It was definitely going to be a part of the article but it needed a name-lift. If the Packers had been in contention, this job would have been easier. During the brainstorming process, I thought of “Twice-Baked Potato Soup” and “Potato Skin Soup” because the ingredients and flavors of this recipe remind me so much of those foods. Still not thrilled, I started peeling the potatoes and as the peelings hit the sink, I paused. The skins of “potato skins” were destined for the disposal. I saved them, rinsed them and turned them into the best topper for this soup: Baked Potato Skin Crisps. […]

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