On Monday I posted about the perfect gnocchi. During the gnocchi-making process, I was standing over a pile of freshly peeled potatoes thinking, “there must be something to DO with these tater skins.” And, after some experimentation with my toaster oven, I discovered a great way to make baked tater skin chips. These are great for using leftover potato scraps, but their greatness justifies cutting open a few potatoes just for this recipe if you so please! They are lovely crumbled up and put atop a salad, on the side of a sandwich, or distributed in small bowls around your apartment as a party snack for your next shindig.Print
These are super delicious and slightly more nutritious potato crisps. They are a great way to use your leftover potato scraps, but so good that you might just find yourself cutting into a few fresh potatoes just for this recipe.
The skins of about 4 (or more) Idaho/baking potatoes. You can even leave some of the potato flesh on there for a meatier chip.
A drizzle of olive oil
A pinch of sea salt
Heat up your oven to 350 degrees.
Place a sheet of tin foil on a baking sheet and spread out your tater skins on the foil.
Drizzle them with olive oil and sprinkle with sea salt. You don’t need too much!
You can give them a good mix to make sure each skin is properly coated in oil and salt.
Pop them in the oven and toast until crispy – but don’t burn them!