The leftover baked russet potato skins from Ultra-Concentrated Baked Potato Mashed Potatoes are a goldmine, not waste.
Since the potato flesh has already lost a lot of moisture in the oven and been riced, the skins are already dry, flavorful, and just begging for a crisp finish.
Why garlic avocado oil is ideal here
- High smoke point: you can push heat without bitter edges.
- Neutral base: garlic reads clean, not muddy.
- Already infused: flavor is in the fat, not sitting on the surface.
- Skins are dry (because baked, not boiled): they crisp instead of steaming.
This is exactly where garlic oil should be loud.
Snapshot
- Implements: sheet pan (oven/toaster oven) or air-fryer basket; bowl for tossing
- Oven setting: 400–425°F (204–218°C) for 15–25 minutes total, or air-fryer 375–390°F (191–199°C) for 8–12 minutes
- Batch size: however many skins you have from the mashed potato recipe
Crispy potato skin chips seasoned with salt and garlic avocado oil.
Ingredients
- Potato skins from Ultra-Concentrated Baked Potato Mashed Potatoes, torn or cut into large pieces
- Garlic avocado oil, just enough to coat (do not drown them)
- Salt (that’s it for the base)
Method
Prep the skins
Tear or cut the leftover potato skins into large pieces. Put them in a bowl and add just enough garlic avocado oil to coat. Do not add salt yet (salt after they come out, or you risk surface moisture).
Choose your weapon: toaster oven or oven
Heat to 400–425°F (204–218°C). Arrange skins skin-side down on a sheet pan in a single layer. Do not crowd; overlapping leads to steamed, sad skins.
Bake 10–15 minutes, then flip. Give them another 5–10 minutes. Pull when edges are blistered and centers are crisp, not leathery.
Or: air-fryer
Set to 375–390°F (191–199°C). Arrange skins in the basket in a single layer. Cook 8–12 minutes total, shaking once halfway. Same doneness cues: blistered edges, crisp centers.
Season and finish
Salt after they come out. Add any optional finishers (see Notes) while they’re still hot if you like. No need to add raw garlic; you already solved that upstream.
Notes, swaps, and guardrails
Seasoning strategy
Salt after they come out, not before, unless you want surface moisture.
Optional finishers (choose one, not all):
- Flaky salt and black pepper
- Parmesan while hot (it will melt and cling). The vegan label applies to the base recipe; Parmesan adds dairy.
- Smoked paprika, very lightly
- Chopped parsley if you want to pretend you’re civilized
Texture pro tip
If any skins feel thick or stubborn: pull the crispiest ones first. Let the thicker ones go another 3–5 minutes. Do not crowd them; overlapping is how you get sadness.
Verdict and next steps
Using garlic avocado oil here is not just acceptable, it’s optimal. You’ve concentrated potato flavor, preserved garlic aroma, avoided bitterness, and created a zero-waste side or snack that feels intentional. These will disappear faster than the mashed potatoes.
Next step up the ladder: use them as a garnish on the mash, or as scoops for egg salad or something obscene and good. That oil’s been waiting for this moment.