Oil-free Potato Skin Crisps
Oil-free potato skin crisps make a great appetizer, especially when you already have peels from potatoes for another dish.
  • 6–8 Potatoes (Potato skin peels only)
  • 1tbls white vinegar or lemon juice or lime juice
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1/2tsp turmeric powder
  • 1/2tsp ground black pepper
  • 1tsp Aleppo pepper or 1/4 tsp cayenne
  1. Preheat oven to 350 degrees. 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.