Forgive me if this has ever been asked, but you know when you take a potato peeler and peel of the skins does anyone know how many carbs are just in those skins alone. A while ago I read somewhere that someone had taken those peelings and tossed them with a little oil and baked them and ate them. I wonder if you could do this adding some cheese and crumbled bacon on it and it would be lower in carbs.

calorieking.com shows 26.7 grams of carbs in 2 oz potato peel.

wow just in the peels themselves with no potato in it at all. That's crazy.

Hope soared, then crashed. O well. Guess I'll still have to miss those lovely potato skins. They were such a convenient way to get lots of butter and sour cream!

try jicama if you haven't already!
you won't have the skins- but they really taste like potatoes if you roast them with season all.
you could make them disc shaped then top with cheddar, bacon, sour cream.....the usual potato skin toppers you like.

That sounds good. I generally buy them and then they sit in the fridge until I throw them away!

I'll have to give that a try! Thanks for the suggestion.

Thank you! I had to look a picture of it up because I don't ever remember seeing the name in the produce section but probably because it didn't look like something I would eat. I will definitely try it out.

let me know how they work as potato skin sub!
i have done them as french fry or homefry substitute many times with sf catsup, but i haven't tried with the cheese/ sour cream/ bacon/ chives.....for potato skin idea.
It was just an idea

also, jicama takes a longggg time to cook and will stay pretty crunchy. personally, i like that, but just know it will not end up soft like potato.
the flavor is really spot on with seasoned salt, though.

Can you deep fry jicama like a french fry?