Salmon is an expensive food. If you’re buying whole fillets, a not insignificant portion of the fish will be skin. Most people just toss it. Not me! Skin actually makes for great snacks if prepared right. Think pork rinds except with seafood. These guys are super crispy and salty, and once people get over their preconceived weirdness of eating salmon skin, these chips will disappear from the table. You can use uncooked skin for this, but my preferred method is to cook the salmon, save the skin, and then make this recipe.

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Prep Time: 10 minutes
Total Time: 30 minutes

Ingredients

  • Salmon skin
  • neutral oil (vegetable, canola, or sunflower)
  • Kosher salt

Method

  1. Preheat oven to 350°F.
  2. Grab two baking sheets that can easily nest inside each other. Cut two pieces of parchment paper to fit the baking sheets.
  3. Make sure skin is relatively clean. It shouldn’t have a lot of salmon on it, but some is okay.
  4. Slice salmon skin into long ½-inch strips. Lay strips out on one baking sheet lined with parchment paper. Drizzle salmon skins very lightly with a neutral oil and sprinkle lightly with kosher salt.
  5. Cover skins with another piece of parchment paper and then set the second baking sheet on top so it presses the skins flat.
  6. Bake skins in between the two baking sheets for 20 to 25 minutes.
  7. Remove from the oven and let cool slightly. Chips are great warm or at room temperature. They will continue to crisp up as they cool.
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