© Con Poulos
Active Time
15 MIN
Total Time
3 HR 15 MIN
Yield
Serves : 4

These smoky crisps are an ideal happy hour snack. Slideshow: More Bar Snack Recipes

How to Make It

Step

Preheat the oven to 200°. Line a baking sheet with parchment paper. Scrape all the meat off the trout skins and pat dry with paper towels. Tear or cut the skins into large pieces. Arrange on the prepared sheet and bake until dry and crisp, about 
3 hours. Season with salt and/or Old Bay.

Suggested Pairing

Brisk, citrusy Prosecco.

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