Cut thick peelings from potatoes, about 1/2 inch wide. Preheat oven to 350
Heat oil in medium pot over medium flame to 350 to 375. Fry potato skins in small batches til brown, about 2 to 3 minutes. Transfer to cookie sheet lined with paper towels to absorb excess oil. Lightly salt and pepper.
Remove paper towels and place scarps in oven for 4 to 5 minutes. Remove from oven and let cool.
Mix sour cream, horseradish and chives.
Put scraps on plates and serve with topping.
You can substitute other high temperature oils. Olive oil will work, but it’s not preferred.
And waste not, want not: Save remaining peeled potatoes covered in water for later use. Serves 4