Crispy Salmon Skin Chips (Printable View)

Deliciously crisp salmon skin pieces seasoned for a flavorful, easy-to-make snack or appetizer.

# Ingredient List:

→ 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)

# How to Make It:

01 - Heat the oven to 400°F and line a baking sheet with parchment paper.
02 - Pat the salmon skin strips thoroughly with paper towels to eliminate excess moisture.
03 - Brush olive oil evenly on both sides of each salmon skin strip.
04 - Place the strips skin-side up on the parchment-lined baking sheet.
05 - Evenly sprinkle salt, pepper, and optionally smoked paprika and garlic powder over the skins.
06 - Cover with another sheet of parchment paper, then place a second baking sheet on top to keep the skins flat.
07 - Bake for 12 to 15 minutes until the skins are golden brown and crisp.
08 - Remove from oven, allow to cool briefly, then break into chips or serve as strips.

# Expert Suggestions:

01 -
  • You'll never look at salmon skin the same way again once you taste how impossibly crispy these get.
  • It's the kind of elegant snack that takes barely 25 minutes from start to finish, yet feels fancy enough to serve guests.
  • The texture is addictive—crunchy on the outside, tender inside if you catch them at just the right moment.
02 -
  • The parchment paper weight is non-negotiable—without it, your skins will curl into unusable shapes and cook unevenly.
  • Don't skip the drying step; even a little extra moisture will steam the skin instead of crisping it, and you'll end up disappointed.
  • Watch the oven in the final few minutes; the difference between perfectly crisp and slightly burnt happens fast in those last 60 seconds.
03 -
  • Don't skip patting the salmon skin dry—this single step is the difference between chips and chewy skin.
  • The parchment paper weight is what gives you that flat, shatterable texture rather than curled, chewy results.
  • Taste one right out of the oven before serving to your guests; you'll catch any timing adjustments needed for your specific oven.

Go Back