Parmesan Potato Skin Chips

Parmesan Potato Skin Chips

5 Reviews
From: EatingWell Magazine, January/February 1999

Here, we toss the most nutritious part of potatoes, their skins, with olive oil, seasonings and Parmesan cheese and bake them to golden perfection.

Ingredients 4 servings

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  • 5 large russet potatoes
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons freshly grated Parmesan cheese

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
  2. With a paring knife, remove skin and about 1/8 inch of the flesh from potatoes in long 1- to 2-inch-wide strips. (Reserve peeled potatoes for another use.) Toss the potato skins with oil, paprika, salt and cayenne. Place in a single layer on the prepared baking sheet; sprinkle with Parmesan.
  3. Bake until tender and golden, 25 to 30 minutes.

Nutrition information

  • Per serving: 196 calories; 2 g fat(1 g sat); 4 g fiber; 40 g carbohydrates; 5 g protein; 53 mcg folate; 2 mg cholesterol; 2 g sugars; 0 g added sugars; 208 IU vitamin A; 18 mg vitamin C; 50 mg calcium; 2 mg iron; 209 mg sodium; 1012 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 1/2 starch

Reviews 5

April 17, 2012
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By: EatingWell User
Not a family favorite We expected chips to be crispy, two batches later they were not (even with increasing oil), flavorless. Pros: Quick to prepare Cons: Everything else
September 16, 2010
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By: EatingWell User
I thought it was awesome they used a *real* pan instead of a brand-new shiny reflective one bought for the sake of a picture. Kind of goes against commercials where they show you fake hamburgers instead of what they really look like when you buy them! Keep the picture! Also...the recipe is delicious!
August 26, 2010
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By: EatingWell User
Tasty Taters, but I agree with a previous reviewer, it may be time for a new pan!
February 03, 2010
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By: EatingWell User
Great recipe! Have to say the photo is very unappetizing though.
November 29, 2009
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By: Rebecca Grenier
These were easy and delicious, I will definitely make them again.