Preheat oven to 350 degrees. Scrub and peel the potatoes if you haven’t already done so for another dish.
Place skins in a bowl large enough for the skins, add the vinegar, or lime juice to coat the skins.
Sprinkle with spices. Start with turmeric and toss, then continue with the rest of the spices (the ones listed or your own mix)
Set aside for 15 minutes. This rest time allows the spices to pick up moisture so they won’t overcook during the roasting.
Drain excess liquid, if any.
Place the peels on a parchment lined bake pan and bake for 25 minutes.
Remove from the oven and turn the peels over with tongs. Separate the skins if any have stuck together.
Bake for another 10 minutes or until golden brown and crispy.
Serve with your mashed potatoes, as appetizer with dips or with a salad.
They stay crispy stored in the refrigerator for a few days