Fried Potato Peels
from https://www.foodnetwork.com/

When you do peel potatoes, save the skins and fry them in oil. Potato skins alike have fiber and tons of nutrients. And it makes a tasty snack!

About 2 cups neutral oil, such as canola oil
Peels from 5 potatoes, dried well with paper towels
Kosher salt and freshly cracked black pepper

In a Dutch oven or a large, wide pot, add the oil and heat over medium heat until a deep-frying thermometer registers 350 degrees F.

Fry the potato skins in the hot oil until golden brown and crispy, about 5 minutes. Transfer to a plate lined with clean paper towels to drain the excess oil. Sprinkle on some salt and pepper.

The Kitchen show on the Food Network makes a garlic butter to toss the potato peels in once fried:

4 tablespoons (1/2 stick) unsalted butter, at room temperature [one reviewer said 2 tablespoons is plenty with 1 clove garlic]
2 cloves garlic, minced
2 tablespoons chopped fresh parsley

Melt the butter in a pan over medium-low heat. Add the garlic and cook until aromatic, 1 to 2 minutes.

In a large bowl, combine the skins, garlic butter and fresh parsley and toss to coat. Season with a little more salt and pepper. Serve warm.

Serves 4 - 6