Crispy Seasoned Potato Skins


As I was about to throw away a bunch of potato skins (sadly, I still haven’t started a compost bin here in Mississippi), I thought, “I’d bet these would bake well.” Turns out, I was right.

Note: Potato skins have a lot of phytonutrients, a natural source of antioxidants that help detoxify the body. However, pesticdes are easily absorbed into potato skins, so make sure that you buy organic.

I improvised on this recipe, which also sounds awesome but requires intact potato skin shells and a few other delicious ingredients.


Peelings of 2 potatoes
1 1/2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon pepper
Optional: 1/2 tablespoon grated parmesan cheese

Grease a baking sheet lightly and place peelings on it. Combine all ingredients in a small bowl and brush all over potato skins. I recommend using a spatula to toss the peelings around in the pan.

Bake at 475° for 6-8 minutes and flip peelings over with a spatula as best you can. Bake for another 6-8 minutes or so and then turn right side up. Watch to make sure the skins aren’t burning.

Serves 2 as a light side dish (pictured above with two chunks of hearty bread).


2 Responses to Crispy Seasoned Potato Skins

  1. Lynsi says:

    Does it make a difference what kind of potato skins I use?

  2. mjdicker says:

    Hmm, I don’t know, but I’d think that Russet skins work best because they’re thick. Worth a try with other kinds of potatoes, though.

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