Skin Chicharone


  1. Lay scraped skin on a dehydrator tray, skin side down, and dehydrate at 140°F for 24 hours.
  2. Once skin is fully dehydrated and crisp, heat frying oil in a high walled sauté pan to 350°F. Fry skins until puffed, about 1 min. Remove from oil and place on a paper towel.
  3. Season well with salt and pepper. Set aside.


  • 1 cup high temp neutral frying oil
  • Skin from 1 lb. piece of Alaska salmon, scraped of any remaining flesh and fat