Crispy Salted Egg Salmon Skin Chips (Like Irvins)

Crispy salted egg salmon skin inspired by IRVINS. Double-fried salmon skin tossed in a buttery salted egg yolk sauce for maximum crunch and flavor.

IRVINS Salted Egg Salmon Skin

IRVINS is a Singapore snack brand that turned salted egg yolk into a global craze. Their crispy salmon skin coated in rich, buttery salted egg yolk became an instant hit—and I completely understand why. My sister-in-law brought some for us when we were in Singapore and my kids went absolutely crazy over them. It’s one of those snacks that makes you wonder why you didn’t try it sooner!

Since coming back, I’ve been saving salmon skin every time I buy salmon, freezing them until I finally had enough to make my own version. Singapore is famous for anything salted egg yolk, so while I was there, I picked up Knorr salted egg yolk powder, which is super common and easy to find there. Of course, you can also use real salted egg yolks if you prefer.

Why Make Your Own

A small 3.5-oz bag of IRVINS costs about $10, which adds up fast. From about 400 grams of salmon skin, I ended up with roughly 450 grams (16 oz) of finished chips. Way more than a single bag — and definitely cheaper.

Yes, this involves deep frying, which I normally hate, but for this… it’s worth it LOL. I haven’t tested this in the air fryer yet, but I probably will once I collect enough salmon skin again. In Singapore and many other Asian countries, you can actually buy salmon skin by itself at the grocery store. Not so much where I live — even the Asian stores nearby don’t usually carry it. All in all, This homemade version totally hits the spot.

Why You’ll Like This Recipe

1. It tastes incredibly close to IRVINS salted egg salmon skin.
2. It’s ultra crispy thanks to double frying.
3. You can use either real salted egg yolks or salted egg yolk powder.
4. It’s much cheaper than buying imported chips.
5. Perfectly crave-worthy — fair warning.

Ingredients and Substitutions

1. Salmon skin – Use skin only with all flesh scraped off; this is key for crispiness.
2. Egg white – Helps the starch cling; can be replaced with a light water coating, but egg white gives better adhesion and add extra crisp.
3. Baking powder – Creates tiny bubbles for extra crisp texture; do not skip.
4. Potato starch – Essential for light, shatteringly crisp skin; cornstarch works in a pinch but is slightly less crunchy.
5. Neutral oil – Use oil with a high smoke point such as canola, peanut, or vegetable oil.
6. Salted egg yolks – Traditional option; steam and mash before using.
7. Salted egg yolk powder – Convenient substitute for whole yolks; adjust salt as needed.
8. Unsalted butter – Use unsalted to control saltiness; salted butter can be used with reduced added salt.
9. Curry leaves – Optional but classic; omit if unavailable.
10. Red chili – Optional for heat; use less or omit for kids.
11. Milk powder – Adds creaminess and depth; can be omitted if needed, but flavor will be lighter.
12. Sugar – Balances the saltiness of the yolks; adjust to taste.
13. Salt – Use sparingly and adjust depending on the saltiness of the yolks or powder.

What to Serve This With

1. As a snack straight from the bowl
2. Alongside a cold beer or sparkling water
3. As a crunchy topping for rice or noodles
4. On a snack board with other Asian chips and crackers

Storage & Reheating

1. Let the salmon skin cool completely before storing.
2. Store in an airtight container.
3. Keeps crispy for 3–4 days or longer at room temperature.
4. In very humid climates, store in the fridge to maintain crispiness longer.
5. If they get soggy, reheating in the oven at 320 F (160 C) for 5 minutes and let it cool down a bit will crisp it back up

Frequently Asked Questions

1. Can I use salted egg yolk powder instead of real yolks?
   Yes. This recipe works beautifully with salted egg yolk powder and it’s much more convenient.
   
2. Can I skip curry leaves and chili?
   Absolutely. They are optional and mainly add aroma and heat.
3. Can I air fry the salmon skin instead?
   I haven’t tested it yet, but it’s on my list. Deep frying gives the best crunch for now.
4. Why do I need to scrape off all the flesh?
   Any remaining flesh traps moisture and prevents the skin from crisping properly.
5. What can I use besides potato starch?
   Potato starch gives the best result but you can use cornstarch. DO NOT use tapioca starch, the texture is a bit off with tapioca starch
   

This crispy salted egg salmon skin is crazy good, just like the IRVINS version — maybe even more because you can eat it fresh. It does take some effort, and yes, it involves deep frying, but the payoff is absolutely worth it. If you love salted egg yolk anything, this one’s a must-try.