Air fryer Potato Peels – Rachna cooks

I absolutely loved making these air fryer potato peelings or potato peel crisps. So crispy and perfectly crunchy, they make for such a tasty and healthy snack.

Vegetable and fruit peels have a lot of nutrients like vitamins, minerals and fiber. But, we tend to discard them. Last time I made French fries, I actually saved the peels and air fried them immediately after. We loved the munchies.

Of course, now I will be saving those potato peelings. It gives me a lot of happiness to reduce food waste. And putting potato peels to this use is such a delight!

I am also going to try this with carrot and beet peels. You can also try air fryer potato chips, beet chips, kale chips, plantain chips, karela chips, yuca chips, zucchini chips and sweet potato chips, 

Ingredients

1. Potato Peels: Potato peels from 2 large potatoes. Make sure they're washed thoroughly to remove any dirt or debris. You can use yukon gold or russet. Organic potatoes are great as well.

2. Olive oil: I use about 1 tsp. olive oil to help the seasoning stick to the peels and also turn golden.

3. Seasonings: I just used salt, pepper and paprika as seasoning.

Variations and Substitutions

Modify seasoning as per taste. Add chilli flakes for more heat, garlic powder for flavor or Italian seasonings too. You can use dried herbs like basil or thyme as well.

Make it cheesy: If you like cheese then toss the peels with grated cheese or nutritional yeast (for dairy free).

Add other peels: For more colour and flavour, you may add peels like radish, beet and carrot to the mix.

Serving Suggestions

These air fried potato peel crisps or crunchy peels are a satisfying crispy snack, similar to having a potato chip.

Season them any way you like, these crispy potato peels taste just as good. You may serve with a dip, ketchup or aioli if you so prefer.

Instructions

Peel the potatoes. Keep the peels longish. Now wash them well, about 2-3 times till they are free of all muck and will lose their excessive starch too.

Dry them very well using paper towels. In a bowl, toss the potato peels with oil, salt and seasoning till they are well coated.

Preheat air fryer at 360F or 180C for about 5 minutes. Lay the seasoned potato peels in a single layer with minimal overlap. Remember they shrink on air frying.

Air fry at 360F or 180C for 6-10 minutes. I took about 8 minutes. Shake the basket once in the middle for uniform air frying.

Take them out and serve immediately. Your crunchy air fryer potato peelings are ready to eat. Enjoy.

Expert Tips

1. Dry the peels well before seasoning. 

2. Also washing the peels 2-3 times with water helps remove the starch and makes them even more crispy.

3. Don't overcrowd the basket so that the peels cook uniformly.

4. Keep an eye on the air frying time as the peels can scorch very quickly. Open every minute after 3 minutes of air frying.

Storage Instructions

These crunchy air fryer potato peels are best had fresh. But otherwise, you can store them in an airtight container at room temperature for upto 2 days. Air fry for a couple of minutes to make them crispy again before consuming.

Here's the recipe card: