Attach a candy thermometer to a large, heavy saucepan or Dutch oven and add vegetable oil.
Heat on medium until temperature reaches 365 degrees F.
Add leftover potato peels and cook, stirring occasionally, until golden and crispy, about 2 minutes.
Using a slotted spoon or tongs, remove peels from oil and place on a plate.
Sprinkle with Morton® Fine Sea Salt and eat immediately.
- 4 cups vegetable oil
- 4 cups leftover potato peels
- 1 teaspoon Morton® Fine Sea Salt
- Tip: To make this the day after you peel your potatoes, keep leftover potato peels in water in the fridge with a little lemon juice or vinegar to keep them from browning.