Heat 2 inches of avocado oil in a small saucepan over medium heat.

Line a baking sheet or plate with paper towels and set aside.

Once oil reaches 275°F, carefully add sliced shallots. Stir occasionally and maintain a temperature between 275–300°F.

Fry 3–5 minutes, or until the shallots are golden brown and bubbling slows.

Use a slotted spoon or skimmer to transfer shallots to the paper towels.

Immediately season with kosher salt while still hot.

Let cool completely, then transfer to an airtight jar. Store at room temp for up to 1 month.

Strain and reserve the leftover shallot oil—store in a jar and use for dressings, sautés, or drizzling.