Air Fryer Potato Peelings

Equipment

• Air Fryer (3-quart capacity or larger)
• Colander
• Clean kitchen towel or paper towels
• Large mixing bowl

Ingredients

The Peelings

• Peels from 4–5 large potatoes (Russet, Yukon Gold, or Maris Piper work best), scrubbed and washed thoroughly before peeling
• 1 ½ tbsp Olive Oil (or avocado oil)
• ½ tsp Fine Sea Salt (plus more to taste)
• ¼ tsp Freshly Ground Black Pepper
• ¼ tsp Garlic Powder
• ¼ tsp Smoked Paprika (optional, for a smoky flavor)

Optional Seasoning Variations

• Parmesan & Herb: 2 tbsp grated Parmesan + ½ tsp dried Italian herbs
• Spicy Cajun: ½ tsp Cajun seasoning + a pinch of cayenne pepper
• Sea Salt & Vinegar: 1 tbsp malt vinegar powder (or a light drizzle of vinegar after cooking)

Instructions

Phase 1: Prep the Peels (Low Intensity)

1. Time: 10 minutes
2. Wash Thoroughly: Scrub your potatoes under cold running water to remove all dirt. Since we are eating the skins, cleanliness is crucial. Pat the potatoes dry.
3. Peel: Using a vegetable peeler, peel the potatoes, aiming for strips that are roughly ¼-inch thick . If the peels are too thin, they will burn; if too thick, they will be chewy. Reserve the potato flesh for another use (mashed potatoes, fries, or soup).
4. Soak (Optional but Recommended): Place the peels in a bowl of cold water and soak for 5 minutes . This removes excess surface starch, which helps the peels crisp up rather than steam. This step is optional but yields a crispier result.
5. Dry Completely: Drain the peels in a colander and spread them out on a clean kitchen towel or paper towels. Pat them completely dry. Any residual moisture will prevent crisping. This is the most important step for success.

Phase 2: Season the Peels (Low Intensity)

1. Time: 3 minutes
2. Toss with Oil: Transfer the dry peels to a large mixing bowl. Drizzle with the olive oil and toss well with your hands or a spatula until every peel is lightly and evenly coated. Do not over-oil—too much oil will make them soggy.
3. Season: Sprinkle the sea salt, black pepper, garlic powder, and smoked paprika (if using) over the peels. Toss again to distribute the seasoning evenly.

Phase 3: Air Fry (High Intensity)

1. Time: 12–15 minutes
2. Preheat: Preheat your air fryer to 390°F (200°C) for 3 minutes . Preheating is essential for a crispy texture.
3. Arrange in a Single Layer: Spread the seasoned peels in a single, even layer in the air fryer basket. Do not overcrowd. If your air fryer is small, cook in two batches. Overcrowding traps steam and results in soggy peels.
4. First Round: Air fry at 390°F (200°C) for 6 minutes . Pull the basket out and give it a good shake to toss the peels for even cooking.
5. Second Round: Return the basket and air fry for another 4–6 minutes , or until the peels are deeply golden brown and crispy. Keep a close eye on them during the last 2 minutes, as they can go from golden to burnt very quickly.
6. Check for Doneness: A finished peel should be rigid and snap easily when bent. If they are still flexible, they need another 2–3 minutes.

Phase 4: Finish & Serve (Low Intensity)

1. Time: 2 minutes
2. Drain on Paper Towels: Carefully transfer the hot peels to a plate lined with paper towels to absorb any excess oil.
3. Season Again: Immediately sprinkle with a pinch of extra sea salt while still hot. This final seasoning adheres better to hot food.
4. Add Finishing Touches: If using Parmesan, herbs, or a vinegar drizzle, add them now and toss gently.
5. Serve: Transfer to a serving bowl and enjoy immediately while hot and crispy. These are best enjoyed fresh—they will lose their crunch if stored.

Nutrition

Calories: 95 · Protein: 1g · Fat: 5.5g · Carbohydrates: 10g Dietary · Saturated Fat: 0.8g · Fiber: 2.5g · Sugar: 0.5g · Sodium: 300mg