Let’s make Salmon Skin Chip Nachos!
What You Need To Make This Recipe:
- Roughly 6.5 Ounces of Salmon Skin, cut into squares
- 1/4 Red Onion, Sliced
- 3 Small Sweet Bell Peppers, Sliced
- 5.5 Ounces of Salmon, Skinless
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Cloves
- 1/4 Tsp White Pepper
- Salt, to taste
- Toppings of Your Choosing: Tomatoes, Olives, Avocado, Guacamole, Cilantro, etc.
How To Make This Recipe:
- Line an air-fryer tray or bucket with tin foil, spray the foil with non-stick cooking spray, lay the slices of salmon skin on the foil and then air-fry for 18 minutes at 400 degrees.
- As the salmon skin is getting crispy, sauté the onion, bell peppers, salmon, garlic powder, cloves, white pepper and salt in a shallow skillet for about 8 to 10 minutes.
- When the salmon skin is done crisping up, let cool and then transfer the now chips to a serving plate.
- Pour the contents of the sauté pan over the top of the chips and then sprinkle on the toppings of choice.
