While most people toss sweet potato skins directly into the compost bin, they are actually missing out on the most flavorful and nutrient-dense part of the vegetable. If you’ve been looking for a way to reduce kitchen waste while creating a gourmet-level snack, these purple peel chips recipe are the answer. Unlike traditional potato chips, these have a deep, earthy sweetness and a stunning vibrant hue that makes them a showstopper on any snack board.
Beyond the Pulp: Why Purple Peels?
The “purple peel” usually refers to the skin of the Okinawan sweet potato or the Stokes Purple variety. These tubers aren’t just beautiful; they are packed with anthocyanins—the same powerful antioxidants found in blueberries. When you roast the skins separately from the flesh, the texture transforms into something incredibly light and shattered-glass crisp.
The beauty of this recipe lies in its simplicity. You are essentially taking “trash” and turning it into a high-end appetizer. The skin holds its shape better than the soft interior, allowing you to achieve that satisfying crunch without the need for deep frying or heavy oils.
Mastering the Prep: How to Harvest the Peels
To get the best results, you shouldn’t just haphazardly hack away at your potatoes. The quality of your chip depends entirely on the “cut.”
- Scrub Thoroughly: Since we are eating the outermost layer, use a vegetable brush to remove every speck of grit. Pat them bone-dry before peeling; moisture is the enemy of crispiness.
- The “Thick-Thin” Balance: Use a high-quality Y-peeler. You want a bit of the purple flesh attached to the skin—about 1-2 millimeters. This provides a structural base that prevents the skin from shriveling into nothingness in the oven.
- The Ice Bath (Optional but Recommended): If you have time, soak the peels in ice water for 10 minutes to remove excess starch, then dry them thoroughly between paper towels.
The Recipe: Oven-Roasted Purple Peel Crisps
Ingredients
- Peels from 4 large purple sweet potatoes
- 1.5 tablespoons avocado oil (high smoke point is key)
- 1/2 teaspoon fine sea salt
- Optional Kick: A dusting of smoked paprika or nutritional yeast for a “cheesy” finish.
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). While the oven heats, ensure your peels are moisture-free. If they feel damp, your chips will steam rather than crisp.
2. The Oil Massage
In a large bowl, toss the peels with the avocado oil. Don’t just pour it on; use your hands to ensure every nook and cranny of the peel is lightly coated. You want a sheen, not a puddle.
3. The Layout
Line a large baking sheet with parchment paper. Arrange the peels in a single layer. If they overlap, they will stay chewy. Use two trays if necessary. Space is your best friend here.
4. The Flash Roast
Slide the tray into the oven. These cook fast! Check them at the 8-minute mark. Depending on the thickness of your peeler, they usually take between 10 to 14 minutes. They are done when the edges look slightly curled and the purple color has deepened to a rich burgundy.
5. The Cooling Phase
This is the most important step: Leave them on the tray for 5 minutes after removing them from the oven. The residual heat finishes the crisping process. Sprinkle with salt immediately while the oil is still warm so it adheres.
Pro Insights: Texture and Flavor Science
The reason purple peel recipe behave differently than russet peels is the sugar content. Purple sweet potatoes have a higher natural sugar concentration. If you roast them at too high a temperature (above 400°F), the sugars will carbonize and turn bitter before the moisture has fully evaporated.
To elevate the flavor profile, consider the “Sweet and Salty” route. A tiny pinch of cinnamon mixed with the salt highlights the floral notes of the purple potato. Alternatively, if you prefer savory, a zest of lime right before serving cuts through the earthiness beautifully.
Common Mistakes to Avoid
- Crowding the Pan: This is the #1 reason for soggy peels. If the steam released from one peel hits another, neither will get crunchy.
- Using Olive Oil: Extra virgin olive oil has a lower smoke point and a strong flavor that can overpower the delicate sweetness of the purple potato. Stick to neutral oils like avocado or grapeseed.
- Under-salting: Because these are earthy, they need a hit of sodium to make the flavors pop.
Storage and Longevity
These chips are best enjoyed within an hour of roasting. However, if you have leftovers:
- Room Temp: Store in an airtight glass jar with a silica packet (if you have one) for up to 2 days.
- Re-Crisping: If they lose their snap, pop them back into a toaster oven at 300°F for 2 minutes. Avoid the microwave at all costs, as it will turn them rubbery.
FAQs
1. Can I make these in an air fryer?
Yes! Air fry at 350°F for 5–7 minutes, shaking the basket halfway through. Watch them closely as they can burn in seconds in an air fryer.
2. Are the peels actually healthy?
Absolutely. Most of the fiber and the highest concentration of antioxidants in a sweet potato are found in and directly under the skin.
3. Why did my chips turn brown instead of staying purple?
This usually happens if the oven is too hot or if they stayed in a minute too long. The anthocyanins stay purple under moderate heat but will brown as the sugars caramelize.
4. Can I use this method for regular orange sweet potatoes?
Yes, the method is identical, though orange skins are slightly thinner and may cook 1-2 minutes faster.
5. Do I need to peel them in long strips or small pieces?
Longer strips make for a better “chip” experience, but smaller shards are great as a crunchy topper for salads or grain bowls.
Conclusion
The purple peel recipe is a testament to the fact that great cooking doesn’t always require expensive ingredients—sometimes it just requires a bit of creativity with what we usually throw away. These chips offer a sophisticated crunch, a beautiful aesthetic, and a nutritional boost that puts store-bought snacks to shame. Next time you’re mashing potatoes, save those skins; your taste buds (and the planet) will thank you.