Potato Peel Breakfast Nachos

Name: Potato Peel Breakfast Nachos
Ingredients: 1/2 cup mayonnaise; 1 lemon, zested and juiced; 1 clove garlic, grated; 1/2 bunch chives, chopped (about 1 ounce); 1/2 bunch cilantro leaves and stems, chopped or roughly torn (about 1 ounce); 1/2 bunch flat-leaf parsley leaves and stems, chopped or roughly torn (about 1 ounce); 1/2 teaspoon white wine vinegar; 1 lime, juiced; 1 teaspoon smoked paprika; 1 cup plus 1 tablespoon vegetable oil, plus more for frying; Peels from 5 medium russet or Idaho potatoes (about 2 cups) (about 4 ounces), chilled in water (see Cook’s Note); Kosher salt; 1 large egg; 1 pickled jalapeño or serrano chile, sliced; 1/4 cup grated Cotija (about 1 ounce)