Gather your potatoes. I love using Russet and Yukon Gold potatoes. They are ideal due to their thicker skins. Organic potatoes are also a great choice since you won’t have to worry about pesticides on the peels. Ensure your potatoes are fresh and free from any green or rotten spots or sprouts.
Clean and peel. Scrub the potatoes thoroughly under cold running water. Use a vegetable brush if needed. Once cleaned, use a peeler to remove the skins. Try to get even peels for consistent cooking. Remember, thinner peels will become crispier. Rinse the peels under cool running water. This helps to eliminate the extra potato starch. Pat them dry with a cotton kitchen towel or paper towel. (Please see picture above).
Season. Toss the peels in a bowl with olive oil, salt, pepper, garlic powder, and any other seasonings of your choice. The beauty of making your own air fryer potato peels lies in the ability to customize the flavors. You can go simple with just salt and pepper or get creative with spices like paprika, garlic powder, and rosemary. A light drizzle of olive oil will help the seasonings stick and add a touch of richness.
Preheat and Arrange the peels. Set your air fryer to 375°F (190°C) and allow it to preheat for 3 minutes. This step is crucial for achieving the perfect crunch. Spread the seasoned potato peels in a single layer in the air fryer basket. Avoid overcrowding to ensure even cooking. If you have a large batch, cook them in multiple batches for the best results. Overlapping peels can lead to uneven cooking and soggy spots.
Air fry. Cook the potato peels at 375°F (190°C) for about 10-12 minutes. Shake the basket halfway through to ensure even cooking. Keep an eye on them during the last few minutes to prevent burning. The peels should be golden brown and crispy when done