How to make the crispiest fish skin chips [With Video]

I am excited to share the technique on how to make the crispiest fish skin chips!

Who doesn’t like crispy fish skin? It’s tasty, there is a ‘snap’ sound when you break it, there’s a mega crunch factor in your mouth, and you get your omega-3 fatty acids!

Crispy Fish Skin

Fish skin chips can be found at some Chinese and Japanese restaurants as an appetizer or snack, and they are typically deep fried with a thin batter. This home version will blow you away as it is super simple to make with only a few steps, tools and ingredients. The best part is that it uses very little oil and there is no deep frying. I have been cooking my fish skin this way for many years and the results are consistent and perfect EVERY time!

The results are crispy and thin chips that the whole family will fight over! They are the crispiest fish skin chips I have ever eaten! You got to try this out!

I typically use salmon or trout fish skin as I eat it often at home but the technique will work on other fish skins.

STEPS ON HOW TO MAKE THE CRISPIEST FISH SKIN SKIN CHIPS:

STEP 1: Using a knife, remove the skin off the fish. If you can find a fishmonger who can give you only fish skin, that would be a bonus!

STEP 2: Using a spoon, scrape any remaining fish meat that is on the back of the skin. This is important to make the fish skin crispy, otherwise you will get a chewy skin…and no one wants that!

STEP 3: Preheat the oven to 400 degrees F.

STEP 4: Using a knife, cut the skin into desired pieces and size. I like to cut my slices to be about 1.5 by 2.5 inches. This is important to do at this stage, as once the fish skin is cooked, it is tougher to break into the desired size as some pieces will shatter.

STEP 5: Place the skins (I prefer skin side down but it really doesn’t matter) on a baking tray. Make sure the skins do not touch each other.

STEP 6: Brush olive oil on the skins. I use about 1/3 cup of olive oil for the 4 skins. Sprinkle with salt. Feel free to add other seasonings.

STEP 7: Add a second baking tray of the same size on top of the fish skin. This helps to keep the fish skin straight while cooking. I also find that the skin comes out with fewer bubbles as well.

Time to bake it…

STEP 8: Bake for 15 minutes.

STEP 9: Remove the fish skin from the oven once the time is up. Remove the top tray. Use a thin spatula to remove the skin, plate and enjoy!

I told you it was easy! Aside from eating the salmon skin chips as a snack, you can make salmon skin handrolls and top your dishes with the skin to give extra texture and depth.

Seeing how it is done is much easier! Check out my video on how to make crispy fish skin and make sure to like, comment, and share the video. Also, please subscribe to my channel (subscribe here).