Potato peels make ideal chips. They crisp naturally in the oven with little oil. They curl and tangle invitingly into a messy heap. They are quick to make and even quicker to eat. You may never buy bagged chips again.
The effort to make peel chips is the same for 1 potato or 10. Toss thickly peeled potato skins with enough olive oil, just to coat. Season with salt and pepper. Toss in stems of fresh thyme or add smoked paprika. Spread peels out on a baking tray and place in 375 degree oven. Roast until completely crisp, testing a few larger pieces to ensure the whole batch is done, 10 to 15 minutes. Let cool on tray.
Once cool, store in an airtight container.
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