Vegetable peel chips
brown butter sage potato peel chips: a zero waste snack
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Published:
02 Jun 2025
I’ll admit, I was skeptical at first. Potato peel chips? Really? But then I remembered my grandmother's thrifty ways – she never wasted a thing! One time I remember her making soup from leftover chicken bones. She always said, 'Waste not, want not.' So, I decided to give it a try, and boy, am I glad I did! Not only are these chips incredibly delicious, they're also a fantastic way to reduce food waste.
These Brown Butter Sage Potato Peel Chips are proof that simple ingredients, when combined thoughtfully, can create something truly special. The earthiness of the potatoes, the nutty richness of the brown butter, and the aromatic warmth of the sage create a flavor profile that's both comforting and sophisticated. Plus, you get to feel good about using something that would normally end up in the compost bin! I love to think of food with a past, it means it already has a story!
Required Equipments
- Vegetable peeler
- Large pot
- Slotted spoon or spider
- Baking sheets
- Parchment paper
- Large bowl
Brown Butter Sage Potato Peel Chips: A Zero Waste Snack: Frequently Asked Questions
Brown Butter Sage Potato Peel Chips: A Zero Waste Snack
Transform potato peels into crispy, flavorful chips with brown butter and sage. A delicious and sustainable snack that reduces food waste.
⏳ Yield & Time
Yield: 4 servings servings
Preparation Time: 15 minutes
Cook Time: 3 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the potato peels: Thoroughly wash and scrub the potatoes. Use a vegetable peeler to create thick peels. Aim for peels that are substantial, not paper-thin. This ensures they'll have a satisfying crunch after frying.
- Soak the peels: Place the potato peels in a large bowl and cover them with cold water. Add a pinch of salt. Let them soak for at least 30 minutes, or up to a few hours. This step removes excess starch and helps them crisp up beautifully.
- Make brown butter sage: Place the butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter melts, foams, and then turns a nutty brown color with a fragrant aroma. Watch closely to avoid burning! Immediately remove from heat and stir in the chopped sage. The sage will sizzle and infuse the butter with its flavor.
- Drain and dry the peels: After soaking, drain the potato peels and pat them completely dry with paper towels. The drier they are, the crispier they'll become when fried.
- Heat the oil: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. If you don't have a thermometer, test the oil by dropping in a single potato peel; it should sizzle vigorously.
- Fry the potato peels: Working in small batches, carefully add the potato peels to the hot oil. Fry for 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon or spider to remove the chips from the oil and transfer them to a baking sheet lined with paper towels to drain any excess oil.
- Toss with brown butter sage: While the potato peels are still warm, transfer them to a large bowl. Drizzle the brown butter sage mixture over the chips and toss gently to coat evenly. Season with sea salt and freshly ground black pepper to taste.
- Serve immediately: Brown Butter Sage Potato Peel Chips are best enjoyed immediately while they are still warm and crispy. Serve them as a snack, appetizer, or side dish. They're surprisingly addictive!
📝 Notes
- For extra flavor, try adding a pinch of garlic powder or onion powder to the brown butter.
- If you don't have fresh sage, you can use dried sage. Use about 1 teaspoon of dried sage for every 1/4 cup of fresh sage.
- Be careful not to burn the butter when browning it. Keep a close watch and remove from heat as soon as it turns a nutty brown color.
🍎 Nutrition
Calories: 250 kcal
Protein: 2g
Fat: 18g
Carbohydrates: 20g
Fiber: 3g
Calcium: 20mg
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