These potato peel chips are the kind of snack you make when you don’t want anything going to waste. The air fryer turns those thin peels into something super crispy with almost no effort. They’re salty, crunchy, and honestly hard to stop eating straight from the bowl.
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2–3
Try this next: Fast Pasta with Ricotta, Capers, and Tomatoes
Ingredients
Ingredient Notes & Substitutions
If you don’t have smoked paprika, you can use sweet paprika or even a bit of seasoning salt. If you’re out of olive oil, avocado oil or vegetable oil works just as well. If you want a bit of heat, swap in some cayenne instead of chili flakes. And if you prefer a more savory flavor, try using onion powder instead of garlic.
Instructions
- Collect fresh potato peels and rinse them well under cold water until they feel clean and not starchy.
- Spread the peels on a kitchen towel and pat them very dry.
- Let them sit for 2–3 minutes so any hidden moisture evaporates.
- Tip: The drier the peels, the louder and crispier the chips will be.
- Place the dry peels in a large bowl and drizzle with olive oil.
- Toss gently until every peel looks lightly shiny but not greasy.
- Sprinkle over salt, smoked paprika, black pepper, and any optional spices.
- Preheat the air fryer to 190°C / 375°F for about 3 minutes.
- Add the peels into the basket in a loose layer, avoiding thick piles.
- Air fry for 8 minutes, then shake the basket so they cook evenly.
- Tip: Thin peels brown quickly, so check early if your potatoes were peeled thin.
- Continue cooking for another 2–4 minutes until the peels look deep golden and feel brittle.
- Remove immediately into a bowl so they don’t overcook in the hot basket.
- Let them cool for 1 minute — the crunch sharpens as they cool.
- Tip: If they bend instead of snap, they just need 1 more minute of heat.
Serving Ideas
You can just snack on these straight from the bowl, or dip them into ketchup, garlic yogurt sauce, or even hummus. They’re also really good sprinkled on top of soups or salads for a bit of crunch.
FAQ
Do I need to peel the potatoes thick or thin?
Thin peels work best since they crisp up faster, but thicker ones can still work — they’ll just need a little more time.
Why aren’t my peel chips crispy?
Most likely they weren’t dried well enough before cooking, or there was too much in the basket and they ended up steaming instead of crisping.
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