Trout Skin Crisps

• Skins from 4 smoked trout fillets
• Kosher salt and/or Old Bay seasoning

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

trout, kosher salt

Taken from www.foodandwine.com/recipes/trout-skin-crisps (may not work)