Crispy Air Fryer Potato Skins
Air frying gives us that delightful crisp texture with less oil, and it all starts with the surface of the potatoes.
Equipment
- Air Fryer
Ingredients
Ingredients
- 500 g Potato peels clean and dry
- 15 ml Olive oil for brushing
- 50 g Cheese optional, for topping
Instructions
- Start with clean potato peels and make sure to remove any leftover bits that might burn.
- Pat those peels dry really well; moisture is the enemy when we're after crunch.
- Set your air fryer to a high temperature, around 200°C, to help with browning.
- Spread out the peels in a single layer with space in between for even cooking.
- Cook for about 15 minutes, checking for crispness and shaking the basket halfway through.
- In the last few minutes, sprinkle on cheese and cook until melted.
Notes
Tip: Avoid crowding the air fryer basket to ensure the skins get crispy and not soggy.