Wash your potatoes well. Scrub them under running water to remove any dirt. You’ll be eating the peels, so make sure they’re clean.

Peel the potatoes. Use a vegetable peeler to remove long, thin strips.

Try to keep them relatively even in thickness for consistent cooking. A little bit of white potato flesh attached is fine—it helps with crunch.

Soak the peels (optional but helpful). Place peels in a bowl of cold water for 10 minutes. This removes excess starch and can lead to a crispier texture.

Dry thoroughly. Drain and pat the peels dry with paper towels or a clean kitchen towel. Excess moisture prevents crisping, so don’t rush this step.

Season the peels. Toss peels with oil, salt, and any spices you like.

Start with 1 tablespoon of oil per 3 cups of peels. Add black pepper, garlic powder, and a pinch of paprika for classic flavor.

Preheat your air fryer to 375°F (190°C). A hot basket helps the peels start crisping right away.

Arrange in the basket. Spread peels in a loose, even layer. Avoid heavy overlap. If you have a lot, cook in batches for better results.

Air fry for 8–12 minutes. Shake the basket halfway through.

Start checking at minute 8. They’re done when browned and audibly crisp.

Finish and serve. Transfer to a bowl, taste, and adjust salt. Add Parmesan or fresh herbs if using.

Serve hot for maximum crunch.