Crispy Salmon Skin Chips (Printable)
Delightfully crispy salmon skin chips make a savory snack or elegant appetizer, packed with bold flavor.
# What You'll Need:
→ Main
01 - 4 salmon skin strips (approximately 8 inches each, cleaned and scaled)
02 - 1 tablespoon olive oil
→ Seasonings
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/4 teaspoon smoked paprika (optional)
06 - 1/4 teaspoon garlic powder (optional)
# Directions:
01 - Set the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the salmon skin strips dry using paper towels to remove excess moisture.
03 - Brush olive oil evenly on both sides of each salmon skin strip.
04 - Place the skin strips skin-side up on the prepared baking sheet.
05 - Sprinkle sea salt, black pepper, and if desired, smoked paprika and garlic powder evenly over the skin strips.
06 - Cover with a second parchment paper sheet and press down using a second baking sheet to prevent curling.
07 - Bake for 12 to 15 minutes until the skins turn golden brown and crisp.
08 - Remove from oven, allow to cool briefly, then break into chips or serve as strips.
# Cooking Tips:
01 -
- Takes barely twenty minutes from kitchen to plate, perfect when you want something impressive but don't have time to fuss.
- Uses a part of the fish you might normally discard, turning waste into something genuinely delicious and satisfying.
- Tastes indulgent and elegant but requires almost no skill, just a hot oven and a little patience.
02 -
- The parchment-and-weight trick is essential—without it, the skin will curl and cook unevenly, no matter how well you've dried it.
- Don't skip the drying step, even if it seems fussy; moisture is the enemy of crispness and no amount of heat will compensate.
- The paprika and garlic are optional but worth trying at least once—they transform these from simple to sophisticated without stealing the salmon's spotlight.
03 -
- Use a sharp knife to cut the salmon skin cleanly; a dull blade tears the delicate flesh underneath and wastes good material.
- Trust your eyes more than the timer—ovens vary wildly, so check around the 10-minute mark and pull them out the moment they turn golden and the edges curl slightly.