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You’ve already made the bold move to lighten mashed potatoes by using more chicken stock and less cream. Good for you. If you’re not there yet, I’ve provided an instructional at the bottom of this post.

Now, let’s see if we can go one step further and consider the potato skin peels that most of us discard in order to please all tastes at the table.

The skins not only offer nutrients and fiber, but they can become a satisfying snack food that falls somewhere between potato chips and baked potato skins. It’s a little something I concocted when having to peel the potatoes for my teenager who had just invited mashed potatoes into her fairly exclusive list of ‘foods I will eat,’ but the skins didn’t make the cut.

These will not be your sports bar potato skins, but they are crunchy, flavorful and completely good for you. And with olive oil, sea salt, pepper, and closed eyes, you might be tricked into thinking you’re eating potato chips. Add a favorite skinny dip, such as fat free sour cream mixed with blue cheese crumbles.

You likely are not be looking for one more thing to prepare at a holiday meal, but if you are staring at a mound of potato peels and the oven’s already heated, make someone, perhaps someone who will be sitting at the kids table, throw these together. Or better yet, prepare them earlier in the day. Peeled potatoes will keep in water for hours until you’re ready to boil and mash them giving you time to toast the skins and snack on them during the cooking frenzy.

*For chicken stock mashed potato novices only: peel potatoes, cut into 2″ pieces and boil for about 35 minutes until a fork can be easily inserted.

Heat 1 cup of chicken stock for about every 2-3 potatoes. When potatoes are finished cooking, drain water and return to stove on a low heat. Add 2 T butter, 1/2 t salt and 1/4 t pepper for every 2-3 potatoes (adjust to your liking) and beat with mixer on low until lumps break apart. Add 1/2 cup of warmed stock and whip on medium. Continue adding stock until your desired consistency.

Note: I’m a fan of low sodium stock because I can better control my own seasoning and I prefer stock versus broth because I find that the flavor is more rich and less salty.


skinny potato crisps

3 potatoes

1/2 t salt

1/4 t pepper

2 t olive oil

Preheat oven to 350°. Scrub potato skins and cut away any unsavory marks or holes, Peel potatoes with a knife or peeler trying to produce substantial pieces of skin.

Rinse and dry skins to eliminate moisture. By removing the starch and moisture from the skins, you will get a crisper skin.

Combine skins, olive oil, salt and pepper in a bowl making sure the skins are well coated. Lay the skins, skin side down, in a single layer on a cookie sheet.

Bake for 30 minutes, but check at about 20 minutes to ensure they are crisping and not burning. Bake time will vary depending on your oven and the thickness of your potato peels.

Serve or let cool and store in an air-tight container.

recipe provided by your friends at crunchtimefood.com

crunchtime wishes you:

Happy, Healthy Thanksgiving!


  1. mary Klauzer says Nov 24th 2010 3:08 pm

    Hey Sherri, I love your blog 🙂 Will miss seeing you & all at T-giving, but here’s hoping our paths cross soon. Happy Thanksgiving…and thanks for Crunchtime! Mary (Klauzer)

    • Sherri says Nov 24th 2010 6:11 pm

      Mary, We’ll miss you too…I made cranberry cocktails, but I’ll save some for you and at very least post it soon. Save travels!

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