Crispy Ranch Potato Skins (Don’t Toss Those Peels!)

Don’t throw out your potato skins — they’re the best part! With a little oil and the right seasonings, those humble peels transform into a crispy, flavor-packed snack that’s perfect for dipping, munching, and sharing. Whether you like them crunchy or soft in the middle, this easy oven recipe makes potato peels totally irresistible.

Ingredients

• Potato skins from 4–6 russet potatoes (washed well)

• 2–3 tablespoons olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried dill weed

• 1–2 teaspoons ranch seasoning mix

For Serving (optional):

• Ranch dressing

• French onion dip

Instructions

1. Preheat oven to 425°F (220°C).

2. Spread the potato skins on a baking sheet.

3. Drizzle with olive oil and toss until evenly coated.

4. Sprinkle on salt, pepper, dill weed, and ranch seasoning. Toss again to coat.

5. Spread skins into a single layer.

6. Bake for 20–25 minutes, flipping once halfway through.

7. For extra crisp edges, turn on the broiler for 1–2 minutes at the end.

8. Serve warm with ranch or French onion dip.

Texture Tips

• Soft center & crispy edges: 20 minutes

• Extra crispy: 25 minutes + broil

• Super crunchy: Bake until golden brown all over

Variations

Try one of these fun twists:

• Cheesy Ranch – Sprinkle with shredded cheddar in the last 5 minutes

• Garlic Parmesan – Add garlic powder and Parmesan cheese

• Spicy – Add cayenne or chili flakes

• BBQ – Use BBQ seasoning instead of ranch

• Taco Style – Use taco seasoning and serve with sour cream

• Italian – Use Italian seasoning + mozzarella

• Buffalo – Toss with buffalo seasoning

• Everything Bagel – Sprinkle with everything seasoning

• Smoky – Add smoked paprika

• Herb Garden – Use thyme, rosemary, and parsley

Serving Ideas

• Appetizer for parties

• Game-day snack

• Movie-night munchies

• Side dish for burgers or sandwiches

• Topping for salads or soups

Storage & Reheating

• Store in an airtight container in the fridge up to 3 days

• Reheat in oven or air fryer at 400°F for 5–7 minutes

• Avoid microwaving — they lose their crisp

20 Frequently Asked Questions

1. Do I need to peel the potatoes a certain way?
No, just peel as usual — thick peels work best.

2. What potatoes are best?
Russet potatoes are ideal for crispy skins.

3. Can I use red or Yukon potatoes?
Yes, but they won’t get quite as crispy.

4. Do I have to use ranch seasoning?
No, any seasoning blend works.

5. Can I air fry these?
Yes! Cook at 400°F for 10–15 minutes.

6. Should the skins be dry first?
Yes, pat them dry before seasoning.

7. Do I flip them?
Yes, halfway through for even crisping.

8. Can I make them ahead?
Yes, reheat before serving.

9. Are these healthy?
Potato skins contain fiber and nutrients.

10. Can I use avocado oil?
Absolutely.

11. Why are mine soggy?
Too much oil or overcrowding.

12. Can I freeze them?
Not recommended — texture changes.

13. Do I need parchment paper?
Optional, but it helps prevent sticking.

14. Can I use fresh herbs?
Yes, but add after baking.

15. Are these gluten-free?
Yes, if your seasoning is gluten-free.

16. Can kids eat these?
Yes — they’re kid-friendly.

17. Do I need to wash the potatoes?
Yes! Always wash thoroughly.

18. Can I add cheese?
Definitely — near the end of baking.

19. What dips work best?
Ranch, French onion, sour cream, or cheese dip.

20. Can I double the recipe?
Yes — just use multiple baking sheets.