Oil-free Potato Skin Crisps
Oil-free potato skin crisps are great for when you already have peeled potatoes for another dish, like mashed potatoes.
Lots of flavor and nutrients come from the skins, so its a wonderful way of saving the peels. Oil-free 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 the potato crisps a bright and spicy flavor, I toss them with a white vinegar like a rice vinegar or citrus juice (lemon or lime), the spices and let them sit for about 10 minutes or longer before baking them in the oven. This rest time makes it so the spices don’t over cook or burn during the bake time. You can use the dried spices listed below or any selection of dried spices you like. The oil-free potato skin crisps 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