Trout Skin Crisps

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

Trout Skin Crisps
Photo: © Con Poulos
Active Time:
15 mins
Total Time:
3 hrs 15 mins


  • Skins from 4 smoked trout fillets

  • Kosher salt


  1. 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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