Recipe for crispy salmon skin chips
Crispy salmon skin chips. “What??” you’re thinking now, but hold on a second before you run away!
Salmon skin might not immediately be the first thing you associate with a delicious snack. You’re probably thinking: “Fish scales? No thanks!”.
But what if we tell you that the skin doesn’t have to end up in the trash, but rather can become a super delicate and crispy snack?
If you’re into reducing food waste, this is just the thing for you. We’ve previously shared the recipe for potato peel chips, which is also a perfect way to cut down on food waste.
Crispy salmon skin chips are a cheeky little addition to your party – and it’s one your guests probably wouldn’t see coming! And if you’ve already bought a whole side of salmon for the starters, then go ahead and make these crunchy delights.
Served with a bit of crème fraîche, chopped red onion, and chervil on top, they accompany the welcome drinks perfectly, for example.
Crispy salmon skin chips
Ingredients
- 1 pcs. Salmon the skin from here
- Vinegar Powder
- Salt
- 200 gram Sour Cream
- 130 gram Red Onion about
- Chervil
- Frying Oil or rapeseed oil
Instructions
- Start by preheating the oven to 100 degrees Celsius (212 degrees Fahrenheit) (convection).
- Now clean the salmon skin of fat.
- You can gently scrape it off with a knife.
- Line a baking tray with baking paper.
- Place the skin on the baking paper.
- Put the baking tray in the preheated oven.
- Dry the salmon skin in the oven for about 30 minutes.
- Take the dried skin out of the oven.
- Let the skin cool down and cut or break it into the size you find suitable for your chips.
- Pour the oil into your deep fryer.
- You can also use a regular pot or sauté pan.
- Heat the oil to 180 degrees Celsius (356 degrees Fahrenheit).
- Add the crispy salmon skin pieces into the hot oil.
- Fry them until they are puffed up and golden. Take the finished salmon chips out of the oil and, if desired, place them on a paper towel.
- Season the finished salmon chips with salt and pepper.
- Finely chop the red onions on the cutting board.
- Garnish the salmon chips with a little crème fraîche, chopped red onion, and chervil.
- Serve!