Trim the ends off of the peels and, using a spoon, scrape out the stringy white stuff that lines the peel. Cut the peels into strips (one peel should give you about four strips), and heat ¼ cup of oil over medium-high heat. Once it’s shimmering, add the peels and fry until they are slightly puffed and slightly past golden brown in color, turning once to get both sides nice and crispy.

While the peels are frying, whisk together the remaining ingredients in a large mixing bowl. Drain the fried peels on paper towels, then toss them in the soy sauce mixture to coat. Lay the peels on a wire rack set inside a baking tray, then bake in a 375℉ oven for five minutes. Brush the remaining soy sauce mixture on the peels, and cook for a couple of more minutes, until the strips look candied and shiny, but not wet. Remove from the oven and let them sit a few minutes to harden and cool. Eat as is, slide ‘em in a sandwich, or crumble on top of things with wild abandon.