Crispy Potato Skin Straws

Peelings from 1 or 2 russet potatoes

Oil, for frying (a light bodied, neutral-tasting oil, like Grapeseed, is best)

Fine sea salt, to taste

Place the peelings single layer, on a kitchen towel. Fold the towel closed, and pat dry.

Meanwhile, heat about 1/2-inch of oil in an 8-inch skillet, until shimmering. Add the potato skin peelings, making sure not to crowd the pan (you’ll have to do this in batches). Cook until deep golden, then turn, and cook until golden on the remaining side.

Transfer to a paper-towel lined dish to drain. Season immediately with salt. Repeat with the remaining potato skins. Serve hot.