The Goods

Recipe: Potato Peel Nachos

Potato peels are no longer bound for the compost heap.

Potato peels are no longer bound for the compost heap

Follow 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.

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