Oil-free Potato Skin Crisps

Oil-free Potato Skin Crisps

December 21, 2017
Oil-free Potato Skin Crisps

This recipe for oil-free potato skin crisps is great for when you have already peeled potatoes for another dish.  Lots of flavor and nutrients come from the skins, so its a wonderful way of saving the peels. Potato skin crisps are a perfect companion to mashed potatoes, see the recipe for the Fat-free Golden Mashed Potato dish. They also make a nice addition to an appetizer tray with dips or on a salad. To give them a bright spicy flavor, I toss them with vinegar like a rice vinegar or citrus juice, add the spices and let them sit for about 15 minutes or longer before baking them in the oven. You can use the dried spices listed below or any selection of dried spices you like. They will stay crispy and will be good for several a few days stored in the refrigerator.

Oil-free Potato Skin Crisps

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Category: Appetizer

  • Potato skin peels from 6–8 potatoes
  • 1 Tbls white vinegar or lemon juice or lime juice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • ½ tsp ground black pepper
  • 1 tsp Aleppo pepper or 1/4 tsp red pepper flakes or cayenne

    Tools: medium sized prep bowl; potato peeler; parchment lined bake sheet; tongs
  1. Preheat oven to 375˚
  2. Scrub and peel the potatoes if you haven’t already done so for another dish.
  3. Place skins in a bowl large enough for the skins to toss them.
  4. Add the vinegar, lemon or lime juice and sprinkle with spices (the ones listed or your own mix) then toss to distribute the spices.
  5. Set aside for 15 minutes. This time allows the spices to pick up moisture so they won’t overcook during the roasting.
  6. Drain excess liquid, if any.
  7. Place the peels on a parchment lined bake pan and bake for 25 minutes.
  8. Remove from the oven and turn the peels over with tongs. Separate the skins if any have stuck together.
  9. Bake for another 10 minutes or until golden brown and crispy.
  10. Serve with your mashed potatoes, as appetizers or with a salad.

Prep Time: 10 minutes - Cook Time: 35 minutes Yield: 8

The parchment paper used in the Noil kitchen is unbleached. I have found the “If You Care” brand works great on bake sheets.
If You Care Parchment Paper

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