Air Fryer Potato Peels
These loaded potato peels are the perfect zero-waste snack with all the flavor of a fully loaded baked potato in every crispy bite.
Equipment
- air fryer
Ingredients
For the Potato Peels
- 5 Peels from large Russet Potatoes (peeled thickly)
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
For the Toppings
- 1/2 cup Shredded Sharp Cheddar Cheese
- 3 slices Bacon, cooked and crumbled
- 2 tbsp Sour Cream
- 1 tbsp Fresh Chives, chopped
Instructions
- Peel the russet potatoes using thick strips so that each peel has a thin layer of potato flesh attached. This helps the peels crisp up beautifully with a bit of fluffy potato on the inside. Pat the peels dry thoroughly with paper towels.
- Place the potato peels in a bowl and toss with the olive oil, garlic powder, smoked paprika, onion powder, salt, and black pepper until evenly coated.
- Preheat the air fryer to 400 degrees F. Arrange the seasoned peels in the basket in a single layer, working in batches if necessary to avoid overcrowding.
- Air fry for 8 to 10 minutes, shaking the basket halfway through, until the peels are deeply golden and crispy on the edges.
- During the last 1 to 2 minutes of cooking, sprinkle the shredded sharp cheddar cheese over the potato peels and continue cooking until the cheese is melted and bubbly.
- Transfer the loaded potato peels to a serving plate. Top with crumbled bacon, a dollop of sour cream, and a generous sprinkle of fresh chives. Serve immediately while hot and crispy.
Nutrition
Serving: 1servingCalories: 199kcalCarbohydrates: 18gProtein: 8gFat: 11g
Tried this recipe?Made this recipe? Leave a comment and tell us how it turned out!