Crispy Roasted Potato Peels

Mark Boughton Photography / Styling by Callie Blount
  • Yield: 2 cups

Don't throw out carrot peels, onion tops and celery leaves! Instead, use them to create a flavorful veggie broth, or give potato peels new purpose as an irresistible snack.


Peels from 3 sweet potatoes
Peels from 3 russet potatoes
2tablespoons olive oil
1teaspoon chili powder
Cheese, optional
Sour cream, optional
Hot sauce, optional
Green onion, chopped, optional


  1. Preheat the oven to 400°F. Coat a large, rimmed baking sheet with cooking spray.
  2. Toss the peels from 3 sweet potatoes and 3 russet potatoes with olive oil, chili powder (or your favorite seasoning), salt and pepper.
  3. Spread in an even layer on baking sheet. Roast 15 to 18 minutes, stirring halfway through, until browned and crispy.
  4. Top with cheese, sour cream, hot sauce and green onion, if desired.