I saw this recipe on food52’s instagram for what they called Potato Peel Chips. I had been wanting to try this recipe for a while, because I love crunchy foods, and sweet potatoes (especially the peel!) It makes me sad that a lot of the recipes discard sweet potato peels, especially since they are delicious and the most nutritious part of the sweet potato! It’s also nice to have a recipe that reduces food waste by using an ingredient that is normally discarded ingredient.
The original recipe is written for potato peels, but I decided on making it with sweet potato peels instead (since this is what I had at home). Decided to change the name since I felt it was a disservice to chips to call this dish that, but I still found it delicious! I think it’s a perfect salad or sandwich crunchy topping that is flavorful and nutritious! Food52 recommends serving it with dip, so you could serve this with Sweet Potato Hummus,Cilantro Lime Hummus, Black Bean Dip or Hummus with Roasted Eggplant
Here’s how I made these
Crunchy Sweet Potato Peels
- Heat oven to 425 degrees Fahrenheit.
- After peeling potatoes (or sweet potatoes) for another use, let the peels sit out at least 20 minutes until no longer glistening, or up to a few hours—the drier, the better. (You can also pat them with a kitchen towel to aid drying.) Length and width of the peels doesn’t matter; longer strips crisp up just as well as shorter, blunter ones.
- Toss the peels with a high heat–friendly oil (like avocado oil), plus your favorite seasonings. Simple salt and pepper is delicious, as is onion powder and salt, or garlic-salt and cayenne pepper.
- Bake for about 9 to 15 minutes, keeping an eye on them. They’ll get nice and crispy, and you’ll know they’re ready when little bubbles start popping up on their surfaces. Note that depending on the size of the strips and how long you’ve let them dry, they might take more or less time, and you should feel free to adjust oven temp as needed. You can always take one out to taste if you’re not sure whether it’s crispy all the way through.