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    Home » Recipes » Gluten-Free

    Roasted Potato Peelings with Rosemary and Sea Salt

    Published: Mar 20, 2017 · Modified: Feb 18, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Pinnable image for roasted potato peelings

    Make these roasted potato peelings with scraps! Instead of throwing out the peels, just stick them into the oven and you'll have lovely homemade crisps/chips. They're a great way to reduce food waste.

    Roasted Potato Peelings with Rosemary and Sea Salt on a piece of baking paper

    Roasted Potato Peelings

    If you’re peeling potatoes, then don’t throw away the skins. Just wash them well first and roast the peelings.

    They turn crispy and golden and are such an easy snack to make.

    Avoid any green parts and roast them with oil and your favourite herbs or spices.

    Strips of roasted potato skins on baking paper.

    Organic

    Organic would be best here, if you can, but not strictly necessary. I know that a lot of people are put off buying organic because it is slightly more expensive, but I always feel that you can afford to buy organic if you make the most of all edible parts of the plant.

    By turning the skins into these roasted potato peelings you get an extra snack out of them.

    If you buy an organic cauliflower and use the leaves in a cauliflower leaf miso soba soup or cauliflower leaf sweet potato curry, then it goes further as well. Plus, you don't get a nasty cocktail of chemicals on the produce. Win win.

    A table with baking paper and potato skins.

    Potato Skins

    These roasted potato peelings are infused with garlic and rosemary to make them fragrant and delicious.

    The skins turn crispy and get a nice texture between the thinner and thicker peelings.

    Some bits are brittle and crunchy, while the thicker parts are softer and slightly chewy.

    Once you try these, I promise that your potato peelings will never hit the compost bin again. They're easy, yummy and help to reduce food waste!

    Wooden table with roasted potato skins.

    Potato recipes

    If you're looking for other recipes to use up potatoes, try my Chocolate Mashed Potato Cake with Tahini Drizzle, Hassleback potatoes, rosemary potato stars or purple potato cupcakes!

    Did you make this recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.

    Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
    Kate x

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    Get the recipe

    Strips of roasted potato skins on baking paper.

    Roasted Potato Peelings with Rosemary and Sea Salt

    Kate Hackworthy | Veggie Desserts
    Make these roasted potato peelings with scraps! Instead of throwing out the peels, just stick them into the oven and you'll have lovely homemade crisps/chips. They're a great way to reduce food waste.
    5 from 2 votes
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    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Appetizer, Snack
    Cuisine American
    Servings 4
    Calories 81 kcal

    Ingredients
     

    • 2 large handfuls of organic potato peelings wash potatoes well before peeling
    • 3 cloves garlic peeled
    • ½ tablespoon rapeseed oil
    • 2 teaspoons rosemary finely chopped
    • ½ teaspoon sea salt

    Instructions
     

    • Preheat oven to 190C/375F.
    • Place the washed potato peelings and garlic cloves into a medium bowl, and drizzle with the oil. Sprinkle with the rosemary and sea salt then toss to coat. Spread the potato skins and garlic onto a baking tray in a single layer.
    • Bake for 15-20 minutes, stirring halfway through, until golden and crispy. Check the cooking time as it will depend on the thickness of the potato peelings. Serve hot.

    Nutrition

    Calories: 81kcalCarbohydrates: 14gProtein: 3gFat: 2gSaturated Fat: 1gSodium: 302mgPotassium: 449mgFiber: 3gSugar: 1gVitamin C: 12.9mgCalcium: 36mgIron: 3.5mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    Reader Interactions

    Comments

    1. Lilly Richards

      November 28, 2017 at 6:08 pm

      5 stars
      Thanks so much for this recipe. I hadn't thought to use the peelings before. I've made them three times now!

      Reply
    2. Katie Bryson

      March 21, 2017 at 7:07 am

      5 stars
      This is such a brilliant idea! I'm a big fan of crisps and all things potato in fact so I am definitely giving this a try. I reckon carrots would work well too?!

      Reply
    3. Lucy

      March 20, 2017 at 8:32 pm

      Yum what a delicious way to use up the peelings that would otherwise end up in the compost bin! I'll try this next tine I peel somevspuds.

      Reply
    4. Camilla Hawkins

      March 20, 2017 at 4:20 pm

      5 stars
      Love the idea of these, great to make good use of something we often throw away:-)

      Reply
    5. Sarah Bella

      March 20, 2017 at 2:47 pm

      Gosh, these look amazing, I am going to give these a try, so simple and easy but they look and sound delicious! Yum! Thank you for sharing xx

      Reply
    6. Stephanie Usher

      March 20, 2017 at 2:05 pm

      These look amazing! I'd definitely add a sprinkle of cheese, as I'm a cheese addict! xxx

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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