Can you make potato peeling chips without oil? Yes you absolutely can! You never need to throw away potato peelings again.

Make this simple & healthy snack whenever you’re making a dish where you prefer to use peeled potatoes. Just follow the easy steps and voila, an easy snack!

Serve these crunchy beauties with a sauce of vegan mayonnaise or cashew sauce and spicy chilli dip for best results!

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General Info on How You Can Make Potato Peeling Chips Without Oil

The best way to make potato peeling chips without oil is to use the air fryer to make these crunchy little chips completely oil free.

It takes quite a lot of peelings to make just a few chips and they vary according to the thickness of your peelings as well as the size of the potatoes, so it isn’t easy to give exact quantities or even cooking times.

But as this recipe’s about saving waste and making a little nibble snack, I guess it’s okay to just make the quantity that comes out, whatever that might be.

These potato peeling chips taste best if there’s some of the potato flesh still attached, so if you can peel them as fat as possible, all the better.

For example, if you’re making a boerenkool stamppot, zuurkoolstamppot, hutspot or vegan scalloped potatoes, you could peel the potatoes a little bit generously and use the skins to make these munchies.

Tip: if you don’t have a fat cutting peeler, use a knife and take some of that flesh of with the peel.

Ironically, my favourite peeler for this recipe is the very same one that I never use normally because it takes away too much flesh and nutrients – but for these it’s perfect.

If the peelings are too thin, they taste meh, become bits of nothingness or clump together and generally don’t come out so well. They can even taste bitter and downright horrible.

I can’t get organic potatoes just yet (they will come to my area sooner or later!) but if you can get them, I’d definitely go for organic so you can eat the skins without wondering about all the chemicals they might have absorbed.

Make sure you serve them with a dipping sauce!

Tips for Making Great Potato Peeling Chips

When you’re peeling your potatoes, try to take the whole length of the potato so you have longer chips.

If possible, use a knife to cut deeper as you peel, or at the very least, a swivel peeler (also called jonas peeler) which cuts a little bit thicker so that you have some of the flesh included.

Salt the peelings before you cook them in the air fryer.

Turn the chips half way through cooking.

Adjust the cooking time to fit the crunchiness you like.

How to Cook Potato Peeling Chips Without Oil

Wash the potatoes and cut out any bits which look grey or bad o not edible.
Peel them lengthwise, getting the longest and thickest peelings you can.
Put into the air fryer at 190ºc for 15 minutes. Check them half way through cooking and turn them over to crisp the other side. Depending how many chips you’re cooking, 10 minutes may be plenty enough time to crisp these little spuds.
Adjust the cooking time as necessary to get the crunchiness you like best.
Serve with two dips: cashew nut sauce and sweet spicy chilli sauce.

I hope you enjoy this new way to not-throw-away-potato peelings!

Serving Suggestion for Potato Peeling Chips

Of course you can just munch these crunchies down wtih a little sauce on the side, or you could also make them as an addition to a spread of vegan snacks.

Serve with a tasty homemade hummus, some baked tofu tapas and some roasted chickpea snack.