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Spicy Salmon Chips

Spicy Salmon Chips

Serving Size - 16 Bites



    1. Combine the mayo and Spice Blends in a small bowl and mix thoroughly.  Taste for seasoning and add more Spice Blend if needed.
    2. Line a baking sheet with aluminum foil and place the salmon skin-side-down on the foil.  Drizzle the oil over the salmon, rub it into an even layer with your fingers, and season generously with the Spice Blend.
    3. Bake the salmon until it's just opaque all the way through or the center of the thickest part of the fillet registers 135 to 140 degrees F on an instant-read thermometer; about 10 to 17 minutes.
    4. Using a flat spatula to get between the skin and the flesh, lift up the salmon and transfer it to a plate, leaving the skin behind.  (It's OK if the salmon falls apart a little bit.)   Discard the foil and skin.
    5. Let the salmon cool slightly at room temperature, about 5 minutes.  Refrigerate uncovered until completely chilled, at least 2 hours.
    6. While the oven is hot, coat sliced potatoes with oil and lay in single layer on a baking sheet and let cook 20 minutes on one side and 10 on the other or until the chip is golden brown.  Remove and set aside.
    7. Flake the salmon into large bite-sized pieces.  Place the salmon, diced shallots, chives in the bowl and gently mix in the spicy mayonnaise. Taste and adjust the seasoning as you go.
    8. Take the cooled potato chips and place a small amount of the salmon mixture on the chip.  Garnish with a couple of chive tops.


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