Prepare a large bowl of salted ice water. (I used 8 cups water, 2 tsp salt, and 7 large ice cubes.)

Transfer the potato peels to the ice water (I like to peel my potatoes directly into the ice water to prevent oxidation) and allow to sit 30 minutes. After 30 minutes, drain the potato peels and spread in a single layer on clean, lint-free towels. Pat dry.

Prepare a baking sheet lined with paper towels. In a heavy bottomed pot or pan, heat 1” of oil to 365F. Fry the potato skins in batches, stirring gently while frying, until golden brown, about 2 minutes per batch. Drain the chips on the prepared paper towels and sprinkle with salt (or any spices you like!) while hot. Enjoy right away or store in an airtight container for up to 2 days.