Here’s the one rule that separates crispy from chewy: moisture is the enemy. If that skin is even slightly damp, it will steam instead of crisp, and you’ll end up with what I call “salmon eraser.” Not appetizing. Dry the skin with paper towels like you’re patting down a nervous Chihuahua after a bath.
Once it’s bone-dry, lay those strips of skin on a parchment-lined baking sheet. Don’t crowd them—give each piece personal space. They need room to breathe and sizzle. A single layer, enough space to slide a metaphorical cocktail napkin between them.
