Video summary

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

Main summary

Key takeaways

Cooking

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.

Original video