Oil-free Potato Skin Crisps

Oil-free potato skin crisps are great for when you already have peeled potatoes for another dish.

Oil-free Potato Skin Crisps

Lots of flavor and nutrients come from the skins, so its a wonderful way of saving the peels. Oil-free potato skin crisps area 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 a white vinegar like a rice vinegar or citrus juice, add the spices and let them sit for about 10 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.

Tools Used in this Recipe

  • medium sized prep bowl
  • salad spinner
  • vegetable scrub gloves or scrub brush
  • potato peeler
  • bake sheet
  • parchment paper
  • tongs

Print Recipe
Oil-free Potato Skin Crisps
Servings
Ingredients
  • 6–8 Potatoes (Potato skin peels only)
  • 1 tbls white vinegar or lemon juice or lime juice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground black pepper
  • 1 tsp Aleppo pepper or 1/4 tsp cayenne
Servings
Ingredients
  • 6–8 Potatoes (Potato skin peels only)
  • 1 tbls white vinegar or lemon juice or lime juice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground black pepper
  • 1 tsp Aleppo pepper or 1/4 tsp cayenne
Instructions
  1. Scrub and peel the potatoes if you haven’t already done so for another dish.
  2. Place skins in a bowl large enough for the skins to toss them.
  3. Add the vinegar, lemon or lime juice and sprinkle with spices (the ones listed or your own mix) then toss to distribute the spices.
  4. Set aside for 15 minutes. This time allows the spices to pick up moisture so they won’t overcook during the roasting.
  5. Drain excess liquid, if any.
  6. Place the peels on a parchment lined bake pan and bake for 25 minutes.
  7. Remove from the oven and turn the peels over with tongs. Separate the skins if any have stuck together.
  8. Bake for another 10 minutes or until golden brown and crispy.
  9. Serve with your mashed potatoes, as appetizers or with a salad.

Below are tools used in the Oil-free Potato Skin Crisps.

Boos Board

Stainless Steel Prep bowl

Fabrikators Vegetable Scrub Glove

OXO Peeler

Unbleached Parchment Paper

Oxo Salad Spinner

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