Air Fryer Potato Peel

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🍟 Air Fryer Potato Peels (Crispy Potato Skin Chips)

Ingredients

  • Peels from 4–5 medium potatoes (washed well)

  • 1 tbsp olive oil (or any cooking oil)

  • 1 tsp garlic powder

  • 1 tsp smoked paprika (optional)

  • ½ tsp salt (adjust to taste)

  • ¼ tsp black pepper

  • 2 tbsp grated Parmesan cheese (optional)

  • Fresh herbs like parsley or chives (optional, for garnish)

Instructions

Step 1: Prep Potato Peels

  1. Wash the potatoes thoroughly before peeling to remove dirt.

  2. Use a vegetable peeler or knife to remove the skins. Try to keep the peels relatively even in thickness.

  3. Soak the peels in cold water for 10 minutes to remove excess starch — this helps them get crispier.

  4. Drain and pat dry the peels completely with paper towels.

Step 2: Season the Peels

  1. Place the dry peels in a large bowl.

  2. Drizzle with olive oil and toss to coat evenly.

  3. Add garlic powder, smoked paprika, salt, and pepper. Toss again to distribute spices.

  4. If using Parmesan, add it now and toss lightly.

Step 3: Air Fry

  1. Preheat your air fryer to 380°F (193°C) for 3–5 minutes.

  2. Spread the peels in a single layer in the air fryer basket — avoid overcrowding for best crispiness.

  3. Air fry for 10–12 minutes, shaking or flipping the peels halfway through cooking.

  4. Check for crispiness; cook 2–3 minutes longer if needed, but watch closely to avoid burning.

Step 4: Serve

  • Remove from air fryer and transfer to a serving bowl.

  • Garnish with fresh herbs like chopped parsley or chives, if desired.

  • Serve warm with ketchup, sour cream, or your favorite dip.

Tips for Best Results:

  • Dry peels thoroughly — moisture reduces crispiness.

  • Use medium-thick peels; very thin peels might burn quickly.

  • You can experiment with other seasonings like chili powder, cumin, or Italian herbs.

  • Great way to reduce waste and enjoy a snack.

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