Have you made these before? I hadn't until last week.
You need clean potato peelings so best to wash and dry the spuds before peeling them.
All I did was pop the peelings in a poly bag, add some oil (not much) and squish it around to coat every bit of peeling, then pop the peelings on a baking sheet (I used parchment to prevent any sticking), sprinkle with salt and bake at about 170-ish until it's all scrunchy. Really tasty.
I wonder how it would work with carrot peelings . . .