Crispy Salmon Skin Chips
Fancy for her, easy for you. One ingredient that turns into the crispiest, omega-richest treat in the cookbook.
“Salmon skin is the most underrated thing in fish. It crisps better than bacon. Monkey doesn't know what bacon is, but she'd fight you for one of these.”
Chris Schmidt · The Chef Series
Ingredients
- Salmon skin (de-scaled, with any residual flesh or fat gently scraped off)
How to make them
- Make sure the salmon skin is de-scaled. Use a knife or palette knife to gently scrape any residual flesh or fat off the underside.
- Pat the skin extremely dry with paper towels. This is the most important step — moisture is the enemy of crisp.
- Cut the skin into strips or chip-sized pieces for easier handling.
- Preheat the oven to 425°F.
- Place the strips on a parchment-lined baking sheet. Cover with a second sheet of parchment paper, then place another baking sheet on top to weigh them down (this prevents curling and gives you flat, uniform chips).
- Bake for about 20 minutes, or until the skin is dry and crispy.
- Cool on a wire rack — they continue to crisp up as they cool.
Keep them happy
Store leftovers in an airtight container at room temperature. The omega-3s in salmon skin are great for your pup's coat — these are treats that actually do something good for her.
Meet the Makers
Chris Schmidt
The Chef
Chris Schmidt is a Dallas-based chef who's currently launching a hot sauce brand and spends most of his free time on foodie trips across the South. He got into dog-friendly cooking when Monkey started stealing scraps off his counter. He still can't figure out how she gets up there.
Monkey
The Taste Tester
A loyal chihuahua with strong opinions and a permanent spot under the prep counter. Approves only the recipes that make it into print.
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