These Crispy Potato Skins are the perfect salty, cheesy snack for the big game. They’re quick and easy to make with only 3 ingredients, and you can customize them with any garnishes you like. I can never get enough when they’re topped with Parmigiano Reggiano and chives.
The cold weather is starting to arrive, and I’m preparing for another Indiana winter the best way I know how: with potatoes. Nothing gets me through a blizzard like a Potatoes Au Gratin and Scalloped Potatoes on my plate.
Crispy Potato Skins
Do you throw away your potato peelings after cooking a pot of potato soup or a batch of mashed potatoes? I did, too, until I made this crispy potato skins recipe.
Baked potato skins are not only a clever way to reduce your food waste, but they’re also an easy snack. Their popularity soared through the roof during the 1970s and ’80s, and now, you’ll almost always find them on sports bar menus.
This recipe is exactly what it sounds like: seasoned potato peelings baked in the oven until crispy. It’s like a built-in snack every time you need to peel potatoes! Perfect for a pre-Thanksgiving appetizer, an evening snack, or when the game is on.
Every peel packs a ton of crunch and delivers big flavors, especially with the right toppings. Shredded Parmigiano Reggiano and fresh chives are my favorite. Having friends or family over? Make a couple of batches with bacon, cheddar cheese, roasted garlic, or any other toppings you like.
Ingredients and Substitutions
- Potato Peels – I used the peelings from russet potatoes because their thicker, slightly starchier skins crisp up really well in the oven. The peelings from large Yukon Golds or sweet potatoes will work, too. Keep in mind that they won’t get quite as crisp, but they do caramelize nicely.
- Oil – I’ll usually roast veggies with any neutral high-heat oil I have on hand, like avocado, grapeseed, or olive oil.
- Seasonings – Just salt and pepper.
Toppings and Garnish Ideas
Just because I love this appetizer with Parmigiano Reggiano and thinly sliced chives on top doesn’t mean that’s how you have to eat it. Get creative with any toppings you want:
- Herbs – Top the potato peels with fresh parsley or dill.
- Seasonings – Add a sprinkle of nutritional yeast, everything bagel seasoning, garlic powder, smoked paprika, ranch seasoning, or the seasoning salt of your choice.
- Meat – Like crispy bacon or pancetta.
- Cheese – Use shredded Pecorino Romano, Asiago, or sharp cheddar cheese.
- Sauces – Once they’re ready, add a drizzle of ranch dressing or a dollop of sour cream on top.
How to Bake Crispy Potato Skins
Dry: I start by patting the potato peelings dry with a clean kitchen towel to absorb as much excess moisture as possible. Alternatively, you can run them through a salad spinner.
Coat: I spread the peelings out on a parchment-lined sheet pan, then drizzle the oil over top and season them with salt and pepper. I toss everything together until each peel is evenly coated.
Roast: I bake the potato skins for 25 minutes. Halfway through cooking, I flip them with a spatula to help them brown evenly on all sides.
Garnish: When they’re done, I top the baked potato skins with freshly grated Parmigiano-Reggiano and thinly sliced chives.
Chef Tip + Notes
The magic of crispy baked potato skins starts before they hit the oven. First, scrubbing the potatoes under cold running water is non-negotiable (no one wants to eat dirty peels). Second, dry the potatoes really well, as moisture is the enemy of crispiness. Lastly, try to clean and dry the potatoes when the skin is still intact (trust me, the potato peelings do not like to stay still while they’re being dabbed with a towel).
- Even peelings: I recommend using a sharp vegetable peeler to peel the potatoes into even 1/8 inch thick peels. Thick peels like this will hold their shape and won’t burn as easily.
- Flip halfway: Halfway through baking, I stir and flip the peelings with a spatula to move them around without breaking the pieces. This is the key to golden brown, extra crunchy potato skins.
- Air fry instead: Arrange the seasoned skins in a single layer in the air fryer basket and air fry at 400°F for 10 to 12 minutes, shaking the basket halfway through.
Serving Suggestions
Just like potato chips and French fries, I can’t just eat one baked potato skin. I need the whole plate to myself! When I can resist eating these peels as soon as they hit the plate, I’ll serve them with a side of buttermilk ranch dressing for dipping.
And for those times when I can find the courage to share (something I’m still working on), I’ll pair them with my other favorite snacks. I’ll almost always cook a batch right before the big game. My friends seem to love them just as much as loaded nachos and juicy buffalo wings.
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten within an hour of being cooked. Wait to add any toppings until right before serving. Place the pre-baked peels back in the oven for about 5 minutes to melt any cheese on top or to warm them up before serving, if needed.
How to Store: Store leftovers for 2 to 3 days in an airtight container in the fridge.
How to Reheat: Lay the potato skins on a baking sheet and reheat them in a 400°F oven for 5 to 10 minutes, or until they’re hot and crispy again. You can also reheat them in the air fryer.
More Potato Recipes
- Potato Wedges (JoJo Potatoes)
- Potato Latkes
- Perfect Baked Potatoes
- Crispy Smashed Potatoes
- Jacket Potatoes
Crispy Potato Skins Recipe
Ingredients
- Potato peelings from 6 russet potatoes
- 3 to 4 tablespoons olive oil
- coarse salt and freshly cracked pepper to taste
- Parmigiano Reggiano and thinly sliced chives for garnish, optional
Instructions
- Preheat the oven to 425°.
- Dry the potato peelings with a kitchen towel or paper towels.
- Spread them out on a sheet tray lined with parchment paper and coat them in the oil, salt, and pepper. Toss to combine.
- Evenly spread the coated peelings across the pan and bake in the oven on a middle rack at 425° for 25 minutes.
- Halfway through the cooking process, move the potato peelings around and flip them over as best you can using a spatula, and continue cooking until browned and crisp.
- Serve with optional garnish of shredded Parmigiano Reggiano and thinly sliced chives.
Crispy Potato Skins Recipe