Crispy Air Fryer Potato Peels
Transform leftover potato peelings into an amazing snack or appetizer. Crispy air fryer potato peels are salty, crunchy, & addicting. Ribbons of potato skin chips are seasoned & great for dipping. Just 3 ingredients & ready in 15 minutes.
Equipment
- air fryer
- Vegetable Peeler
Ingredients
- 1 cup potato peels about 4 large russet potatoes
- avocado oil spray
- ½ teaspoon seasoned salt
Instructions
- Wash & dry the potatoes.
- Using a vegetable peeler, remove the skins from the potatoes. Try and get large ribbons if possible but any size of peelings will work. Hold the potatoes over a shallow dish or plate to collect the peels.
- Spray some avocado oil on the peels & sprinkle on the seasoned salt. Using hands or tongs, toss to coat.
- Spread out the seasoned peels in the air fryer basket or tray. Get them in a single layer with space between them as much as possible. Se the air fryer to 380° and the time for 7 minutes.
- Let the potato peels air fry during the preheating and cooking time - which is 10 minutes in total.
- If you have a basket-style air fryer, you may want to flip the peels or shake the basket halfway through cooking. I did not need to do so with the tray I have in mine.
- The peels are ready when the skins are golden brown and the edges are curled and crispy. All sides should be crunchy & with no raw or uncooked flesh remaining. ** for bigger pieces or peels with more potato flesh attached the cooking time may take a bit longer
- Using tongs, remove the peels from the air fryer to a serving plate or bowl. Top with fresh herbs if desired. Season with additional salt and pepper to taste if needed.
- Enjoy immediately with dips or as-is. They are best eaten while hot, fresh, & crispy.
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