Don't Throw Your Potato Peelings Away...Do This! Salt & Vinegar Potato Peeling Crisps

Presenter / Channel

• Backyard Share Farm Rick (YouTube)

Ingredients (with quantities / substitutions)

Potato peelings

• Peelings from scrubbed potatoes
  • For the air fryer method: about 150 g mentioned
  • Presenter uses about double

Oil

• Couple of teaspoons of oil (to coat the peelings for crisping)

Salt & vinegar seasoning mix (powder form)

• Vinegar powder: about 1½ teaspoons
  • Substitutions mentioned:
    • Apple cider vinegar powder
    • Malt vinegar powder
    • White vinegar powder
• Salt: about ½ teaspoon
• Sugar: about 1/8 teaspoon
  • Use powdered/icing sugar so it sticks

Optional serving add-on

• Bread and butter (suggested for a “crisp sandwich”)
• “Spledge”/add sauce as desired (exact sauce not specified)

Equipment / Preparation

• Freezer bags (for freezing potato peelings)
• Kitchen towel / paper towel (to pat peelings dryish)
• Air fryer (used in the main method)
• Oven and baking tray (optional alternative)
• Technique prep note:
  • If peeling potatoes: put skins straight into a bag and freeze
  • Before cooking from frozen: peelings are defrosted only slightly; they’re cooked from frozen

Step-by-step Method (timings / temps / technique)

1) Freeze the potato peelings (prep)

1. Use potatoes with decent skin.
2. Scrub the potatoes; dry the skin/peelings.
3. If peeling: put the skins straight into a bag and freeze.

2) Prepare for crisping (from frozen)

1. Measure peelings: aim for about 150 g (presenter uses more).
2. Put peelings in a bowl and pat dryish with kitchen/paper towel to remove surface moisture.

3) Cook in air fryer (main method)

1. Add peelings to the air fryer.
2. Add a couple of teaspoons of oil, then mix to coat as much as possible.
3. Spread the contents:
   • Single layer helps even cooking
   • Presenter says shuffling/chucking them “won’t make much difference”
4. Air fry start:
   • 180°C for 8 minutes
5. During cooking:
   • Shake/shifty once partway through (stir again after the initial 8 minutes)
6. Seasoning timing:
   • Prepare to season while hot
7. Crisping finish:
   • Increase to 200°C
   • Cook about 7 minutes
   • Check between 4–7 minutes to prevent burning
8. Season immediately:
   • Remove and toss with the salt & vinegar powder mix:
     • ~1½ teaspoons vinegar powder
     • ~½ teaspoon salt
     • ~1/8 teaspoon (or slightly more) powdered/icing sugar
   • Toss/shake so the seasoning coats.

4) Oven method (brief alternative)

• 220°C for about 10–15 minutes
• Earlier “crisps” approach mentioned:
  • Slice potato (not required for the peelings method, but described as the standard crisps approach)
  • Mix with couple of teaspoons oil
  • Place single layer on a tray
  • Turn once for even crisping

Tips / Common Mistakes to Avoid

• Don’t season after cooling: season with the powder mix while the crisps are hot.
• Watch closely at higher temp: they can burn quickly at 200°C; check between 4 and 7 minutes.
• Pat dry: surface moisture is noted; drying helps crisping.
• Quantity/coverage:
  • Best results in a single layer
  • Still flexible if you’re shaking/chucking

Plating / Serving Suggestions

• Eat as salt & vinegar peeling crisps snack.
• Adjust seasoning to taste (add more vinegar powder for more tang).
• Another idea:
  • Make a crisp sandwich: bread and butter, then add crisps (and sauce if desired).

Sources / Referenced Info

• Mentions vinegar seasoning powders (e.g., apple cider vinegar powder, malt vinegar powder, white vinegar powder) are available online, but no specific brand or external source is cited.