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Rosemary Roasted Potato Peelings

Crispy Rosemary Roasted Potato Peelings You'll Love to Snack On

Transform neglected potato peelings into a delicious, crunchy snack with rosemary and garlic in this Rosemary Roasted Potato Peelings recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peelings
  • 3 - 4 large russet potatoes Potato peelings Ensure they're dry before roasting for perfect crispiness.
For the Seasoning
  • ½ teaspoon garlic powder Adds savory depth; can substitute with onion powder.
  • 1 tablespoon fresh chopped rosemary Fresh is best, but dried can work in a pinch.
  • ½ teaspoon sea salt Enhances overall flavor; adjust to taste.
For Roasting
  • ½ tablespoon olive oil Helps achieve crispiness; can substitute with avocado oil.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • mixing bowl
  • Towel

Method
 

Step-by-Step Instructions for Rosemary Roasted Potato Peelings
  1. Preheat the oven to 400°F (200°C). Gather your equipment, including a large mixing bowl and a baking sheet lined with parchment paper.
  2. If your potato peelings have been stored in water, drain them and pat them dry thoroughly with a clean towel.
  3. Spread the prepared potato peelings out in a single layer on the lined baking sheet without overcrowding.
  4. Drizzle olive oil over the peelings, sprinkle garlic powder, chopped rosemary, and sea salt, then toss to coat.
  5. Transfer to the oven and roast for 15-20 minutes, stirring halfway through for even cooking.
  6. Once crispy and golden, remove from the oven and allow to cool slightly before serving.

Nutrition

Serving: 1servingCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 1gVitamin C: 25mgCalcium: 2mgIron: 4mg

Notes

Store in an airtight container at room temperature for up to 2 days. If they lose crunch, reheat at 350°F (175°C) for 5 minutes to restore crispiness.

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