Trout Skin Crisps

1. 1

   Preheat the oven to 200.

2. 2

   Line a baking sheet with parchment paper.

3. 3

   Scrape all the meat off the trout skins and pat dry with paper towels.

4. 4

   Tear or cut the skins into large pieces.

5. 5

   Arrange on the prepared sheet and bake until dry and crisp, about 3 hours.

6. 6

   Season with salt and/or Old Bay.

No additional tips available.