Take some fish skin and spread the skin on a silicon sheet. Be sure it’s super tight. I use some sea bass skin, but you can do this with almost all fish skins like salmon, cod or trout.
Now dry them at 50 °C for a couple of hours.
Once dry deep fry the skins at 200 °C for a couple of seconds. I use two tweezers to keep the skin more level, otherwise it will curl a couple of times.
Then place them on some kitchen paper and directly season them with cayenne pepper powder and salt. Keep them dry and covered for later.
