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Preheat oven to 400°F. Thoroughly scrub and dry potatoes. Fill 2 large bowls with cold water. Using a peeler, peel the potatoes in long strips, placing the peels in 1 bowl of water and the peeled potatoes in the other. Reserve the peeled potatoes for another use. (Refrigerate the potatoes, submerged in water, covered, for up to 3 days.)
Drain the peels; pat dry between 2 kitchen towels. (You should have about 2 cups potato peels.)
Transfer the peels to a rimmed baking sheet; toss with oil and salt. Spread in an even layer.
Bake until lightly golden and crisp, about 18 minutes, stirring once after 10 minutes. Immediately toss with any desired seasonings. Let cool slightly, about 5 minutes, on the baking sheet before serving.