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!