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.
🥔 Air Fryer Potato Peel Crisps
♻️ Why You’ll Love This:
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Zero waste & budget-friendly
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Naturally gluten-free
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Super crispy & customizable
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Great snack, garnish, or side
📝 Ingredients:
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Peels from 4–6 medium potatoes (russet, Yukon gold, or red potatoes work best)
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1–2 tsp olive oil or avocado oil
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½ tsp salt
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¼ tsp black pepper
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Optional seasonings:
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Garlic powder
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Paprika or smoked paprika
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Onion powder
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Chili flakes
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Grated Parmesan (sprinkle after cooking)
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🍽️ Instructions:
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Prep the Peels:
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Wash potatoes thoroughly before peeling.
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Pat the peels dry with a paper towel to remove excess moisture.
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Season:
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In a bowl, toss the dry peels with oil, salt, pepper, and any optional spices. Make sure they’re evenly coated.
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Air Fry:
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Preheat air fryer to 375°F (190°C).
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Place peels in the air fryer basket in a single layer (work in batches if needed).
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Air fry for 8–10 minutes, shaking halfway through, until crispy and golden brown. Watch closely to avoid burning.
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Cool & Serve:
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Let them cool for a few minutes (they crisp more as they cool).
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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.
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.
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.
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.
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.
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.
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!
Q: What can I dip them in?
A:
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Garlic aioli
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Sour cream and chive dip
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Spicy ketchup
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Ranch dressing
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Vegan cashew cream
Q: What potatoes work best?
A: Russets = crispier (thicker skin), Yukon Gold = slightly softer, Red potatoes = medium crisp with slightly sweet flavor.
