Instead of throwing out your potato peels, make this ultra crispy and super tasty air fryer potato skin chips! 🤩 Fry it, to believe it!
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Makes 2servings
Ingredients
Potato skinsfrom 4 potatoes
2tbspvegetable oil
⅙tspsalt
Parmesan & Parsley Toppings (optional)
3tbspparmesan cheese
1tbspparsleyfinely chopped
New York Style Veggie Fries Dip (optional)
2tbspsour cream
2tbspCheese Whiz or nacho cheese dip
1tbspgreen onionchopped
Other Seasonings & Dips
2tspcajun seasoning
2tspsalt & vinegar seasoning
1tbspcheddar seasoning
2tbspketchup
Instructions
Wash the potato skins by soaking it in cold water for 10 - 15 minutes. Move them around to loosen up the dirt. Rinse 4-5 times until the water becomes clear. Drain and proceed with the next step.
Dry the potato peels using a salad spinner and pat them dry with a kitchen towel. For extra crispy finish, you can go as far as letting them dry for an hour or two.
Preheat the air fryer to 350ºF (177ºC).
In a large bowl, add the potato skins and drizzle vegetable oil. Toss to coat the potato peels until fully covered. Then, transfer to your air fryer basket.
Air fry for 13-15 minutes at 350ºF (177ºC). Shake every 3-4 minutes. Cook until crispy and golden.
Transfer into a large bowl, then season the potato skin chips with salt or any seasoning you prefer. Toss the air fryer potato skin chips until fully coated.
Serve and enjoy!
Video
Notes
If your air fryer doesn't have a preheating option, you can set the temperature to 350ºF (177ºC) and then let it cook for 3 minutes.
You can also skip preheating by adding 2-4 minutes to your cooking time. Increment gradually, to prevent burning the potato peels.
Using a vegetable brush is highly recommended.
Important: If you’re going to use store-bought seasoning, DO NOT season the potato peels with salt before air frying them. Most ready-made flavorings already contain sodium.
If your air fryer basket is half full, cook the potato skin chips for 20-25 minutes. The more skin chips you’re making the longer it will take to crisp up.
For extra crispy finish, let the potato peels dry out in a well ventilated room for an hour or two after patting them dry with a kitchen towel.
I used a 6-quart air fryer to test the potato skin chips. Cooking time and temperature may vary depending on your air fryer and the number of servings you are making. For optimal results, begin with the lower end of the suggested cooking time.