Thin Salted Dried Fish Chips
Paper-thin sliced fish fillets are lightly salted and gently dried to create crispy chips.
Ingredients(for 0.5 kg)
Instructions
Preparation
15 Min.Wash fish fillets, pat dry, and slice into 2-3 mm thin pieces using a sharp knife or meat slicer.
Seasoning
30 Min.Sprinkle slices with sea salt, white pepper, and paprika, drizzle with lemon juice, and marinate for 30 minutes at room temperature.
Patting Dry
5 Min.Carefully pat slices dry with kitchen paper to remove excess moisture before placing them on dehydrator trays.
Dehydrating
8-12 Std.Place slices side by side (not overlapping) on dehydrator trays and dry at 55°C for 8-12 hours until completely crispy.
Cooling and Storage
20 Min.Allow chips to cool completely and store in airtight containers at room temperature for up to 2 weeks.
Pro Tip
Slice as thin as possible – ideally with a meat slicer – and dehydrate at 55°C until glassy and crispy.
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