Air Fryer Potato Peel

Here’s a full recipe for Air Fryer Potato Peels — a crispy, zero-waste snack made from something you’d usually toss! Includes a complete Q&A to help you perfect it and customize as you like.

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🥔 Air Fryer Potato Peel Crisps

♻️ Why You’ll Love This:

• Zero waste & budget-friendly

• Naturally gluten-free

• Super crispy & customizable

• Great snack, garnish, or side

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📝 Ingredients:

• Peels from 4–6 medium potatoes (russet, Yukon gold, or red potatoes work best)

• 1–2 tsp olive oil or avocado oil

• ½ tsp salt

• ¼ tsp black pepper

• Optional seasonings:

  • Garlic powder

  • Paprika or smoked paprika

  • Onion powder

  • Chili flakes

  • Grated Parmesan (sprinkle after cooking)

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🍽️ Instructions:

1. Prep the Peels:

   • Wash potatoes thoroughly before peeling.

   • Pat the peels dry with a paper towel to remove excess moisture.

2. Season:

   • In a bowl, toss the dry peels with oil, salt, pepper, and any optional spices. Make sure they’re evenly coated.

3. Air Fry:

   • Preheat air fryer to 375°F (190°C).

   • Place peels in the air fryer basket in a single layer (work in batches if needed).

   • Air fry for 8–10 minutes, shaking halfway through, until crispy and golden brown. Watch closely to avoid burning.

4. Cool & Serve:

   • Let them cool for a few minutes (they crisp more as they cool).

   • Enjoy plain or serve with dips like ketchup, aioli, or sour cream.

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❓ Q&A: Air Fryer Potato Peels

Q: Do I need to scrub the potatoes first?

A: Yes! Since you’re eating the skin, scrub thoroughly to remove dirt and pesticides. Use organic potatoes if possible.

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Q: Can I use peels from sweet potatoes?

A: Absolutely! Sweet potato skins also get nice and crispy — they may cook slightly faster, so check around the 7-minute mark.

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Q: How thick should the peels be?

A: Medium thickness works best. If they’re paper-thin, they’ll burn quickly; too thick and they might not crisp well. Use a vegetable peeler with a steady hand.

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Q: Can I store leftovers?

A: Yes. Store in an airtight container at room temperature for up to 2 days. Re-crisp in the air fryer for a minute or two if they soften.

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Q: Can I skip the oil?

A: You can try an oil-free version, but the peels may be drier and less evenly crisped. A light spray of oil really helps with texture.

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Q: Are they healthy?

A: They’re much healthier than bagged chips — full of fiber, iron, and potassium, especially if you go easy on the oil and salt.

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Q: Can I make them in the oven?

A: Yes! Spread them on a lined baking sheet and bake at 400°F (200°C) for 12–15 minutes, flipping halfway. Still crisp and delicious!

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Q: What can I dip them in?

A:

• Garlic aioli

• Sour cream and chive dip

• Spicy ketchup

• Ranch dressing

• Vegan cashew cream

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Q: What potatoes work best?

A: Russets = crispier (thicker skin), Yukon Gold = slightly softer, Red potatoes = medium crisp with slightly sweet flavor.