Crispy Salmon Skin Chips

Ingredients

• 2 pounds skin-on salmon fillet
• Avocado oil spray, to taste
• Flaky sea salt, to taste
• Salt-free lemon pepper seasoning, to taste Flora and Mana 

Health Benefits of Salmon Skin:

Omega-3 Fatty Acids (EPA & DHA): Salmon skin is rich in these powerful anti-inflammatory omega-3s. EPA and DHA may support heart health, brain function, cognitive performance, mood regulation, and reduce inflammation throughout the body. The skin actually contains more omega-3s per ounce than the salmon flesh!

Collagen & Gelatin: The skin is packed with natural collagen and gelatin, which could support skin elasticity, reduce wrinkles, strengthen joints, improve bone health, and support overall connective tissue strength. This is nature's beauty supplement!

High in Protein: Crispy salmon skin provides quality protein for muscle building, recovery, and satiety.

Rich in Selenium: A powerful antioxidant mineral that supports immune function, thyroid health, and protects against oxidative stress.

Contains Astaxanthin: The pigment that makes salmon pink, astaxanthin is a potent antioxidant that may support eye health, skin health, and reduce inflammation.

Instructions

1. Clean the Salmon Skin Place the salmon fillet skin-side up on a clean cutting board. Using a fish scaler or the back of a knife held at a 45-degree angle, scrape the skin firmly to remove any remaining scales. Work from the tail toward the head. Rinse under cold water to remove any loose scales.
2. Flip and Trim Flip the salmon skin over. Using a sharp knife, scrape away any excess pink salmon meat stuck to the underside of the skin. You want mostly just the skin with minimal meat attached. This helps the skin crisp up better and tastes better!
3. Pat Dry Thoroughly Pat the cleaned salmon skin completely dry using paper towels. This is the most important step for achieving that crispy texture! Press firmly and use multiple paper towels if needed to remove all moisture. Any remaining moisture will prevent the skin from crisping up properly.
4. Cut Into Strips On a clean cutting board, cut the salmon skin into strips about 2 inches wide, resembling bacon slices. Cut lengthwise along the fillet for longer strips. You should get 8-12 strips depending on the size of your fillet.
5. Arrange in Air Fryer Lay the salmon skin strips in a single layer in your air fryer basket, ensuring they're not overlapping. They need air circulation on all sides for even crisping. If your air fryer is small, you may need to cook in two batches.
6. Season and Spray Lightly spray both sides of the salmon strips with avocado oil spray. Don't oversaturate—just a light coating. Sprinkle a small amount of flaky sea salt and salt-free lemon pepper seasoning over both sides to taste.
7. Air Fry Set your air fryer to 350°F (175°C). Place the basket in the air fryer and cook for about 6 minutes. Check at the 5-minute mark—you're looking for golden brown, crispy, and slightly bubbling skin. The edges should be dark and curled slightly. If they're not quite crispy enough, add another 1-2 minutes.
8. Cool and Serve Remove the salmon skin chips from the air fryer and let them cool for 1-2 minutes on a paper towel-lined plate. They'll continue to crisp up as they cool. Serve immediately while warm and crispy, or at room temperature.
9. Enjoy Eat them plain as the most addictive, protein-packed snack, top a salad for crispy texture and healthy fats, use as a sandwich topping, or crumble over roasted vegetables. Every bite is pure, crispy, nutritious deliciousness!