Wednesday, July 14, 2010

Fish Crackling

Or, salmon skin crisps as they actually came out!

Place leftover salmon skin on non-stick foil, place in 350 degree oven for 10-15 minutes.

I think I did leave the tray in the oven just a little bit too long, the skin ended up just a bit darker and crunchier than I had hoped for, but I expect perfection next time at 5 minutes less. Still, the resulting fish crackers were very satisfying! (I've done this with chicken skin and the result was equally fantastic, better actually.)

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