Potato peelings fried in bacon fat
Votes: 6
Turn a pile of potato peelings into a golden-brown, crispy treat. Add some reserved bacon grease to the vegetable oil for a bacon-like flavor.
Time: 20 min.
Complexity: average
Servings: 4 - 6
Complexity: average
Servings: 4 - 6
A dish made from fried potato peelings (chips).
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 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
We recommend
Recipes with similar ingredients: potato, bacon, ketchup, mayonnaise
Cooking the dish according to the recipe:
- 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. - 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.
Recipe Crispy Garlic Kale Chips.
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