Make sure the skin is free of scales. Wash and then rub with salt. Leave the salted salmon skin to stand for 1 hour. After 1 hour, rinse the skin and pat dry.
Lay on the dehydrator tray, between two sheets of greaseproof paper. Dehydrate at 67°C for 48 hours. Once completely dry, deep fry at 190°C until the skin puffs up and crisps. Break into shards.