I made this with left over potato skins that had been from a baked potato but I'm sure fresh potato skins would work too, just fry for longer. They were so delicious, just like potato chips!
Oil for frying
Using a large frying pan (I used cast iron) pour enough oil to shallow fry, around 1/4 inch up the pan sides.
Heat on high until oil is ready, you can test by dropping a small potato skin in, if it sizzles up then it's ready.
Drop the heat down to medium/high and add potato skins and fry until golden brown, moving around the pan.
Pull potato skins out and place on a paper towel to absorb any excess oil.
Salt as desired and serve once cooled slighly.