Wash and scrub the potatoes thoroughly clean.

Peel the potatoes; I typically use a Y-peeler for this.

The peeled potatoes can be used for, e.g., mashed potatoes, creamed potatoes, caramelized potatoes, potato-leek soup, pommes anna, Hasselback potatoes, confit potatoes, roasted potatoes, potato salad, potato sandwich, French fries, or boiled potatoes.

Put the peels in a bowl with water and let them soak for about 15 minutes.

Drain the water and lay them on a towel (or use kitchen paper) to dry them well.

Heat your deep fryer (or use a regular pot) with neutral-flavored oil until it reaches 185 degrees Celsius (365 degrees Fahrenheit).

Fry the potato peels in the oil until they are golden and crispy. It can take up to 10 minutes.

Be careful not to add too many at once, as it lowers the oil temperature too much.

When the chips are golden, take them out of the pot and place them on absorbent paper - e.g., kitchen paper or a towel.

Pat the chips dry on the top side and sprinkle them with salt.