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Air fryer vegetable peel crisps recipe
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Try these delicious air fryer potato peel chips for a budget-friendly snack with maximum crunch.
Ingredients:
  • Peel of 3 potatoes (see tip)
  • Peel of 1 orange sweet potato
  • Greek yoghurt, to serve
  • Chilli sauce, to serve
  • 1 lemon
  • 10cm fresh rosemary sprig
  • 30g (1/4 cup) sea salt flakes
Instructions:
  • To prepare the lemon-herb salt, peel strips of lemon rind using a vegetable peeler, avoiding the pith. Cut the strips in half lengthwise. Put the peel and rosemary in an air fryer basket. Cook at 70°C for 10 minutes. Take out the rosemary and continue cooking the peel for another 10-15 minutes until dry. Let it cool. Strip the dried leaves from the rosemary sprig. Grind the dried peel and rosemary leaves in a spice grinder or mortar to a powder. Combine with salt in a jar. Use a wooden spoon to crush and mix gently.
  • After drying the vegetable peel with a clean tea towel, coat them lightly with olive oil in a bowl. Arrange in a single layer in the air fryer basket (you may need to do this in 2 batches). Air fry at 180C for 8-10 minutes, pausing to toss occasionally, until crispy. Transfer to a plate, sprinkle with herb salt to taste, and serve with yogurt and chili sauce.

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