Air Fried Potato Peeled Crisps from Nutritionist Keri Glassman

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  • Peels from 2 pounds of Russet potatoes; about 4 medium-sized potatoes
  • Spritz Oil
  • Pinch of salt
  • Optional Toppings: Sautéed minced garlic, seitan bacon, grated non-dairy cheese, non-dairy cream cheese, green onions, and/or ketchup


  1. Put potato peels into the air fryer basket. Spritz them with oil and sprinkle with a pinch of salt. Air fry at 400 degrees for 6 to 8 minutes.
  2. Stop once about halfway through to shake the basket and give the peels another spritz of oil. Check on them during the last few minutes of cooking to make sure they get brown and crisp, but not burned.
  3. Serve right away with any of the optional toppings, if desired.

Recipe courtesy of Keri Glassman