Garlicky Potato Peel Crisps

No one will ever suspect that these crunchy, salty chips are made from peels that were headed to the compost heap.

Makes 4 servings


  • 5 Peels from 5 russet potatoes, scrubbed, rinsed
  • 1 tablespoon extra virgin olive oil, plus extra
  • 1 teaspoon granulated garlic, or more to taste
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons freshly grated Parmesan cheese


For the best crisps, use a paring knife and remove the peel in long, wide strips. Be sure to catch some of the potato in the strip to make the crisp a bit “meatier.”

Preheat the oven to 400 degrees. Lightly coat a baking sheet with oil. In a large bowl, toss the peels with the oil, garlic, salt and pepper until coated. Spread in a single layer on a baking sheet. Bake until golden and slightly crisped, tossing once, about 15 to 20 minutes. Sprinkle with the cheese and bake an additional 5 minutes.