Dried Fish Chips
Paper-thin fish slices are marinated with a savory blend of salt, sugar, and spices, then slowly dehydrated at low temperature until completely crisp. The result is crunchy, intensely flavored fish chips perfect as a snack or topping. This method works especially well with firm fish varieties like cod or tilapia.
Ingredients(for 1 kg)
Instructions
Preparation
40 min.Partially freeze fish fillets and slice into 2-3 mm thin pieces. Mix all spices with soy sauce and evenly coat the fish slices. Marinate in the refrigerator for 30 minutes.
Dehydration
8-10 hrs.Lay the slices individually without overlapping on the dehydrator trays. Set the dehydrator to 63 °C and dry for 8-10 hours until the chips are completely crispy and brittle.
Cooling & Storage
30 min.Allow finished chips to cool completely on a wire rack. Only package airtight after fully cooling to prevent condensation and softening.
Pro Tip
Partially freeze the fish for 1-2 hours before slicing to achieve uniformly thin pieces. Store finished chips in an airtight container at room temperature for up to 2 weeks.
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