Heat 2 inches of avocado oil in a medium saucepan over medium heat. A pound of sliced shallots is more volume than it looks, and they need room to move.

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 10 to 15 minutes, stirring often. A pound of shallots is mostly water and all of it has to leave before they can go crisp, which is why this takes far longer than it looks like it should. They are done when the bubbling quiets and they are pale gold, not brown. Do not over-brown them or they will taste bitter, and they keep darkening on the towel, so pull them a shade early.

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.