🥔 Air Fryer Potato Peelings (Ultra-Crispy)
Ingredients
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Potato peelings (from 3–5 potatoes)
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1–2 tsp olive oil or avocado oil
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½ tsp salt (to taste)
Optional flavor boosts
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Garlic powder
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Smoked paprika
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Parmesan
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Black pepper
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Chili flakes
How to Do It
1️⃣ Rinse + dry
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Rinse peelings to remove excess starch
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Pat very dry (this is the crisp secret)
2️⃣ Season
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Toss with oil and salt
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Add any spices you like
3️⃣ Air fry
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375°F (190°C) for 8–12 minutes
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Shake basket every 3–4 minutes
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Watch closely at the end—they go fast
4️⃣ Finish
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Taste and salt again if needed
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Add Parmesan while hot if using
🔥 Pro Tips
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Don’t overcrowd—airflow = crunch
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Thicker peels = chewier center, thinner = chip-crispy
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Best eaten immediately (they lose crisp as they cool)
Flavor Combos That Slap
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Salt + vinegar (mist with vinegar after frying)
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Ranch dust
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Old Bay
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Truffle salt + parm
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Curry powder + salt
Bonus: Safety note
Only do this with regular potatoes (Russet, Yukon, red).
Skip green or sprouting potatoes—those peels can be bitter and unsafe.
Once you make these, throwing peels away feels illegal 😄
Want a loaded version, keto dip, or sweet potato peelings next?