Crispy Potato Skin Chips

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Use extra potato skins to make these crispy potato skin chips! It’s a great way to repurpose a part of the potato that is typically thrown away, and they taste INCREDIBLE! Perfect for game day, or as a fun and tasty party appetizer, you’re going to live this simple recipe.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 71kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 parchment lined baking tray
1 potato peeler
1 mixing bowl

Ingredients

2 lbs. Yukon gold potatoes (6 potatoes) peeled, use the skins from 6 potatoes
2 teaspoons cornstarch
2 tablespoon olive oil
pinch salt
few turns cracked black pepper
1 tablespoon grated parmesan cheese toss with crispy chips at the end
1 tablespoon chives chop, toss with crispy chips at the end

Instructions

How to Make Crispy Potato Skin Chips

Preheat the oven to 400 degrees. Line a baking tray with parchment paper.
Peel the potatoes skins and soak them in cold water for 10-15 minutes. I used 6 medium sized Yukon gold potatoes.
Place the skins on a paper towel and be sure to absorb all excess moisture. Once they are dry, add them to a mixing bowl and toss with the cornstarch and olive oil. Once well-coated place them on the prepared baking tray.
Lay them flat and do not overlap. Season with a pinch of salt and freshly cracked black pepper right before you place the skins in the oven. If you let the salt sit too long, it will draw moisture to the surface of the skins and they will not get crispy.
Bake for 8-10 minutes or until they reach your desired crispiness. I baked mine for 10 minutes and broiled for 1-2 more minutes because I like extra crispy chips.
Remove from the oven, add to a mixing bowl, and toss with a sprinkle of grated parmesan cheese and chopped chives. Serve hot and enjoy!

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