Recipe: Potato Peel Nachos


Recipe: Potato Peel Nachos

Potato peels are no longer bound for the compost heap. Follow Super Shahir’s recipe and you’ll never make nachos the old way again.


Peels of 8-10 potatoes (russets, Yukon gold etc.)
3 tbsp vegetable oil
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp paprika
¼ tsp chipotle powder
Pinch of salt and pepper
2 cups cheddar cheese, grated
5 strips bacon, cooked and crumbled
4 green onions, finely chopped
Sour cream and salsa to serve


Boil a medium pot of water. Blanch clean potato peels for 30-45 seconds. Place on a paper towel lined plate, pat dry. Transfer peels to a bowl and toss with oil, spices and salt & pepper. Transfer to a large baking sheet in a single layer, you may have to work in batches. Bake at 400F for 15 - 20 minutes, or until crispy. Once all potato peels are cooked, add them all to the same baking tray. Top with cheese and bacon. Broil for 2-3 minutes or until cheese is melted. Top with green onion and serve with sour cream and salsa.

Nutritional Info.

approx. Per Serving