Heat oil over medium heat in a large skillet. Add dulse to pan. If there are any large pieces, you can pull them apart first.
Heat for a minute or two, until the dulse turns golden brownish and shrinks.
Toss to turn with spatula and heat for another three or four minutes. Do not let it turn black. But you definitely want the golden color to appear.
Drain on paper towels and immediately sprinkle with some sesame seeds and/or salt, if desired. I do add a tiny dash of salt, even though seaweed has a salty flavor. Just a dash wakes it up just enough.
Transfer to plate and watch them disappear. Store leftovers in an airtight container (there won't be any, though)