The Very Hungry Cook


August 27, 2009

Potato (Peel) Crisps & a Sour Cream Dip

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When I first saw this recipe in an old issue of the Food & Wine magazine it got me really excited. I remember mentally hitting myself on the head for not having ever tried making this before. All my life, I’ve been throwing away potato peel! Never again though… This recipe calls for little besides potato peelings – oil to deep fry, salt and a spoonful or so of parmesan cheese. Having made this, I don’t think I can ever bring myself to throw away potato peelings again! These crisps are SO good, and they’re perfect for parties or when you have friends come over. The original recipe had a chive-sour cream dip to go with the crisps. I had neither to start off with. Being the brilliantly inventive person I am, I managed to make my own sour cream (oh, and it tastes SO much better than the store bought stuff that I’ve decided that it is perfect material for a short post in the future). But there wasn’t anything I could do about the chives. Instead, I played around with the ingredients a bit and ended up throwing in some minced shallots, parsley and celery leaf.

I still can’t believe how good it tasted! The flavors cut through and balance the crisps and were perfect together!


You will need  - potato peelings, salt, neutral vegetable oil, Parmesan, sour cream, parsley, celery leaves, shallots (Which I’ve missed out. I don’t do this on purpose, really), and chili flakes (totally optional).


First peel the potatoes. I would totally recommend using a speed peeler for this step. If you don’t have one, buy one now!

The peelings should be nice and thick (so that the crisps have a nice bite to them), go for about 1 by 3 inch strips, but don’t worry too much if you end up with weird squiggly shapes! :) I know mine were all like that, and they tasted just as good!


Then, in a saucepan, heat oil to 360 degrees F. While thats happening, mince the parsley and celery leaves.


Fold into the sour cream.


Repeat with shallots. Season with salt and chili flakes. Let it chill for a bit in the refrigerator.


By now the oil should be ready. Fry the potato peels in batches, until they’re light, crisp and golden brown.


Drain on paper towels and sprinkle immediately with salt (I find that it is a good idea to add less than you normally would, because of the salty Parmesan you’ll be adding soon)


Grate some Parmesan. Line a baking sheet with parchment paper, spread out the crisps on the paper and sprinkle liberally with the grated cheese. Bake for a few minutes (say 3-5) or until the cheese is all melted and beautifully bubbly. Don’t be greedy and try sampling now, wait until the crisps cool!


Serve the crisps with the cold sour cream dip. I promise you, you’ll never throw away potato peels again!!


(adapted from Food & Wine magazine)


vegetable oil                   –            2-3 cups

potato peelings              -           as many as you have left over from cooking potatoes

salt                                   –            as needed

Parmesan                       –           about 1 tbsp per loosely packed cup of potato peels

sour cream                     –            1/2 cup

parsley                            -             1/2 tbsp (minced)

celery leaves                  -             1/2 tbsp (minced)

shallots                          -             1 tbsp (minced)

chili flakes                    -             optional

Preheat oven to 350 degrees F.

Peel potatoes with a speed peeler. Optimally, the peelings should be thick and measure about 1 inch by 3 inches.

In a saucepan, heat oil to 360 degrees F.

In the meanwhile, mince the parsley, celery leaves and shallots. Fold into the sour cream and season with salt (and chili flakes if you like). Chill in refrigerator.

Deep fry the potato peels in batches until they are crisp and golden brown.

Drain on paper towels and sprinkle immediately with salt.

Grate the cheese.

Line a baking sheet with parchment paper. Spread the crisps on the parchment paper and sprinkle the cheese on the crisps.

Bake for 3-5 minutes until the cheese has melted.

Remove the sheet from the oven and allow the crisps to cool.

Serve with the sour cream dip.

  1. Lovely…I’m going to try this real soon…Pics are brilliant !! Waiting for the post on the sour cream !

    Comment by Arch — August 28, 2009 @ 9:39 pm
  2. And there we go again! I made something similar with potato peels last weekend.Still need to post about it.Why is our timing so bang on all always? And girlie tell me how you make your home made sour cream? Would love to make a note of it given that we don’t get sour cream here.

    Comment by The Purple Foodie — August 29, 2009 @ 12:06 pm
  3. Guess what ! I made it , and it tasted soo yumm !! :D :D Thanks for the recipie

    Comment by vishnu — September 6, 2009 @ 11:59 am
  4. Yum! Looks delish! :) Send some over to Seattle in a box or something. I’ll send you back some coffee if you drink it, that is. ;)

    Comment by Panda Foodie — September 7, 2009 @ 7:56 pm
  5. vishnu – :) im glad you liked the crisps!!
    @ panda foodie – im a tea person! :) but thank you anyway!

    Comment by raj — September 9, 2009 @ 10:14 pm
  6. Oh I love potato skins so much! I often roast potatoes (and sweet potatoes) and just eat their crispy skins, leave the flesh for the others!

    Comment by Marta — September 10, 2009 @ 11:36 am
  7. O.o. Last update sometime un August. You’re slacking!! :)

    Comment by Kay — October 2, 2009 @ 10:32 am
  8. Very Hungry Cook,
    You’re making me hungrier!
    This sounds delicious. And thank you for posting this recipe in such detail, complete with step by step pictures! Kudos to you!
    Fantastic pictures……is that purple potatoes?

    Comment by Shwetha — October 8, 2009 @ 12:53 am
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  11. Next time you cook a roast save those potatoe peels and put them on an extra baking tray with a little oil & salt (some rosmary + tyme is good too). Have these as a snack before the roast is cooked.

    I usually parpoil the skins with the roast potatoes, to make them cook quicker. yum

    Comment by Gladers — August 7, 2011 @ 5:31 am

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