Potato Peelings – Don`t Discard

After scrubbing potatoes for cooking, save the peelings. Pat dry with paper towels or a clean dish towel. Use a heavy skillet with about 1/4 inch of oil. Heat oil to at least 350 degrees and fry up the peelings in batches. Great homemade potato chips plus extra fiber and vitamins from the skins, Add salt after removing from skillet.

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Making your own mix from scratch rather than buying it in the store not only saves you money but also saves you from all the additives and preservatives that are put in the foods we buy.

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Comments

  1. Julie says

    Funny that I happened upon this. I always thought it was a major waste to throw away my potato peelings, so I came up with a recipe for baking mine in the oven.

    Here’s the recipe that I just submitted to Allrecipes.com called “Cheesy Baked Potato Peels”:

    You’ll need:
    Peelings from about 4 potatoes, rinsed and patted dry (mine are usually Russet, but any type would work)
    2 Tbs. melted butter or margarine
    1 cup shredded cheese (I use mild cheddar)
    1/4 C crumbled bacon

    Directions:
    Preheat oven to 450 degrees.
    -Spray baking sheet with non-stick spray or line it with non-stick aluminum foil for easier clean-up.
    -Arrange potato peels in a single layer and brush them with melted butter or margarine.
    -Bake in oven for 15 minutes. Remove from oven and flip the peels. Return to oven and bake for an additional 10-15 minutes, depending on how crispy you want them to be (I like them really crispy).
    -Remove from oven, arrange the peels closer together in the center of the pan. Sprinkle with the cheese and bacon, return to oven just long enough for the cheese to melt. Enjoy!

    Footnotes:
    * If you don’t want to make these right away, after peeling potatoes for another purpose, you can store the peels for 4-5 days covered with water (I salt mine) in the refrigerator. After draining, pat the peels dry before proceeding to step 3. * When peeling potatoes, keep in mind that you will be using the peels for this recipe and try to cut them all approximately the same size for even cooking. Mine are usually around 1″ wide x 2″ long. * The possibilities for toppings are only limited by your imagination. You could add a dollop of sour cream, chives, chili, ham, etc. Or you could eat them plain without adding any toppings.

  2. Tiffany says

    I’ve been doing this for a great while. When I was home visiting my mother, she was gawking at my huge potato peelings because she thought that I was going to throw them away. I explained the above and it was like a light went on in her head. All those years trying to peel potatoes so carefully to not waste the flesh. She now does the same and naturally she already used her potato water for bread.

    I also wash my potatoes in bulk for canning in my washing machine. No soap, just friction and lots of water. Saves me at least 4 hours of manual labor. On fresh potatoes it nearly takes the skins right off.

    • says

      Oh, Tiffany! What a great memory you just reminded me of. My Mom always washed veggies, including potatoes, in the wash machine. You are so right – it works great! Along with potatoes, Mom would wash beet greens and other greens. The spin cycle was perfect. She had a ‘salad spinner’ before they were ever heard of. ;) She also washed carrots and anything sturdy like that.

      Thanks for the memories, Tiffany.

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