Ingredients

Peels from 4–6 medium potatoes (russet, Yukon gold, or red potatoes work best)
1–2 tsp olive oil or avocado oil
½ tsp salt
¼ tsp black pepper

Optional seasonings:
Garlic powder
Paprika or smoked paprika
Onion powder
Chili flakes
Grated Parmesan (sprinkle after cooking)

Directions

Wash potatoes thoroughly before peeling.

Pat the peels dry with a paper towel to remove excess moisture.

In a bowl, toss the dry peels with oil, salt, pepper, and any optional spices. Make sure they’re evenly coated.

Preheat air fryer to 375°F (190°C).

Place peels in the air fryer basket in a single layer (work in batches if needed).

Air fry for 8–10 minutes, shaking halfway through, until crispy and golden brown. Watch closely to avoid burning.

Let them cool for a few minutes (they crisp more as they cool).

Enjoy plain or serve with your favorite dip, or sour cream.