Crispy Air Fryer Potato Peelings
Zero-waste meets delicious in this easy air fryer snack!
🍽️ Ingredients (Serves 2–4):
Peels from 3–4 medium potatoes (russet, Yukon gold, or red potatoes work best)
1–2 tsp olive oil or spray oil
½ tsp salt (or to taste)
Optional seasonings:
Garlic powder
Onion powder
Paprika
Black pepper
Cayenne pepper (for heat)
Grated Parmesan (add after air frying for extra flavor)
🔪 Instructions:
Prep the Peelings
Scrub your potatoes thoroughly before peeling. Since you’re eating the skins, make sure there’s no dirt or residue.
Peel them thinly using a vegetable peeler.
Pat the peelings dry with paper towels—removing moisture helps them crisp up.
Season
In a bowl, toss the peelings with olive oil until lightly coated.
Sprinkle in your salt and any seasonings you like. Mix well to coat evenly.
Air Fry
Preheat your air fryer to 375°F (190°C) for about 3–5 minutes.
Spread the seasoned peelings in the air fryer basket in a single layer (avoid crowding).
Air fry for 8–12 minutes, shaking the basket halfway through, until the peelings are golden brown and crispy. Time may vary depending on thickness and air fryer model.
Cool & Serve
Let cool for a couple of minutes before eating—this helps them firm up even more.
Enjoy as a snack on their own or serve as a crunchy topping for soups, salads, or mashed potatoes!
đź“ť Tips:
Works great with both white and sweet potato peelings.
To make a big batch, cook in multiple small batches for best crispiness.
Leftovers (if any!) can be stored in an airtight container at room temp for 1–2 days.
đź’ˇ Serving Suggestions:
Dip in ranch, spicy mayo, or honey mustard.
Sprinkle with fresh herbs (like parsley or chives) just before serving.
Add a dash of vinegar powder or a squeeze of lemon for a tangy twist.