Potato peelings fried in bacon fat

Ingredients:

• 3 cups potato peelings (from about 1200 g of peeled potatoes)
• Vegetable oil for frying
• 0.25 - 0.5 cups bacon fat
• Ketchup, mayonnaise or a mixture of both for serving
• You will need: deep fat thermometer

Preparation:

1. Spread the peels in an even layer between paper towels. Blot to remove excess moisture.
   
   Attach a thermometer to the side of a large, wide frying pan. Pour in about 2 inches of oil and add the bacon drippings. Preheat to 350°F (170°C) over medium-high heat. Line the pan with paper towels.
2. Fry the potato peelings, a handful at a time, stirring with a slotted spoon to prevent them from sticking and to ensure even frying, until golden brown, 3 to 5 minutes per batch.
   
   Using a slotted spoon, transfer to the prepared baking sheet. Immediately sprinkle generously with salt (you have 10 seconds!). Repeat with the remaining peelings. Serve hot with ketchup, mayonnaise, or a mixture of the two as a sauce.
   
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