If you buy salmon fillets, save the skins and make these crispy training chips. They're essentially free to make, incredibly crunchy, and dogs go absolutely wild for the fishy flavour. When dried in the oven, salmon skin becomes a crispy, shelf-stable treat that's loaded with omega-3 fatty acids. Break them into small pieces and you've got premium training treats that cost nothing.
At a Glance
| β± Prep Time | 5 minutes |
| π₯ Cook Time | 25-30 minutes |
| π½ Makes | About 20-30 chips depending on skin size |
| π Suitable For | All dogs, great for omega-3 boost |
π₯ Ingredients
- Skins from 2-3 salmon fillets
- 1 tsp coconut oil (for greasing)
π©βπ³ Instructions
- Preheat oven to 150Β°C (300Β°F).
- Lightly grease a baking tray.
- Lay salmon skins flat on the tray, flesh side down.
- Bake for 25-30 minutes until crispy and golden.
- They should snap when bent β if still flexible, bake a bit longer.
- Cool completely, then break into training-sized pieces.
π Storage
Store in an airtight container at room temperature for up to 1 week. Refrigerate for 2 weeks. Freeze for up to 2 months.
π Nutrition Notes
Salmon skin is one of the richest sources of omega-3 DHA and EPA. When dried, the fats concentrate, providing maximum omega-3 per bite. A great way to use a part of the fish that often gets discarded.
π‘ Tips
- Save skins in the freezer until you have enough for a batch
- Ensure all scales are removed before baking
- These are very oily β use as a training treat, not bulk snack
- Break into appropriate sizes for your dog
π While You're Here
Keep your pup safe and stylish with Dogsy & Co QR Dog Tags β scan to instantly access your dog's profile and contact details. Browse our Classic Dog Tags too!
