Potato peels don’t get the love they deserve! They make a perfectly delicious snack baked up into crunchy chips that are accepting of all kinds of toppings or are fine on their own with just a little salt and pepper.
This is my ‘loaded’ version with cheddar cheese and crispy bacon crumbled over them plus a dollop of sour cream for dipping.
When I think of all the potato peels I’ve thrown away it makes me sad. Mountains of them. What a waste of food.
The cool thing is you don’t even have to cook them right away. If you put them in a bowl, cover them with water and refrigerate you can wait up to 3 or 4 days to bake them. Save them for movie night munchies. The second coolest thing is you can bake them up right way or pan-fry them in shallow oil to add pizazz to your meal. Top your mashed potatoes, casseroles, burgers and even salads with them.
To make the peels fairly uniform I draw a potato peeler lengthwise from end to end over the potato to make strips and then throw them right into a bowl of ice water to help them crisp up easier and get rid of any residual dirt. And I always buy organic now – they have the smoothest, most beautiful peels with little to no blemishes.
They remind me of curly fries! They curl up and get all tangled together the same way. I kind of, sort of, love that and think you will too.
Don’t ever throw away your potato peels again.
You can make hot, messy things with them that taste good.
Baked potato peels with cheddar cheese and crispy bacon crumbled plus a dollop of sour cream for dipping. (Don't throw out your potato peels!)
- Soak the potato peels in ice water 20 minutes or up to 4 days in the refrigerator, tightly covered.
- Preheat oven to 400 degrees F.
- Line a small baking sheet or roasting pan with aluminum foil. Lay out the bacon. Bake until crispy 10 - 15 minutes. Drain on paper towels and chop or crumble.
- Meanwhile, lightly grease another baking sheet. Drain the peels and dry off as much as you can without breaking them on paper towels or a clean kitchen towel. Place on the baking sheet.
- Drizzle with the oil and toss. Sprinkle with salt, pepper and paprika. Bake until golden brown and crunchy 15 - 20 minutes depending on their thickness.
- Sprinkle with the cheese and bacon. Put them back in the oven just until the cheese melts.
- Garnish with green onion and sour cream. Best served warm.
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