Crispy Air-Fryer Potato Peelings
Print Recipe
Don’t throw away your potato peelings. Tossed with oil and spices and cooked until crisp, they make a quick, crunchy snack or side dish.
Course
Snack
Cuisine 
Ingredients
- 500 g potatoes peelings only
- 1 tbsp sunflower or rapeseed oil
- ½ tsp paprika
- ¼ tsp cayenne pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp dried parsley
- ¼ tsp salt
- Freshly ground black pepper to taste
Instructions
- Put the potato peelings in a mixing bowl. If they are very wet, pat them dry first with a clean tea towel or kitchen paper.
- Add the oil, paprika, cayenne pepper, onion powder, garlic powder, parsley, salt and black pepper.
- Toss thoroughly until the peelings are evenly coated with the oil and seasonings.
- Transfer to the air-fryer basket and cook at 190°C for 10 minutes, shaking the basket once or twice during cooking.
- Increase the temperature to 220°C and cook for a further 7–8 minutes, shaking occasionally, until the peelings are crisp and browned.
- Serve immediately.
Notes
The exact cooking time will depend on the thickness of the peelings and the air fryer. Keep a close eye on them during the final few minutes, as thin peelings can go from beautifully crisp to archaeological remains rather quickly.
This recipe works particularly well when you are already peeling potatoes for mash, roast potatoes or another dish.