Fish Bone Chips (Aji no Hone Senbei)
Crispy chips made from left over fish bones are a popular snack in Japan. If you ever have left over bones after filleting a fish, believe it or not, you can make them into tasty, crunchy snack! It's best to use only fresh bones that from fish that you've just filleted. Smaller fish like horse mackerel ("aji" in Japanese) work well.
- Leftover bones from filleting small fish like horse mackerel (AJI in japanese)
- Salt (enough to lightly sprinkle fish)
- Grated Parmesan cheese (enough to lightly coat fish)
Preheat oven to 200°C/400°F. Pat the fish bones dry with a paper towel.
Line an oven pan with parchment paper. Spread out bones on the pan and sprinkle with salt and cheese. Bake for 15 minutes or until crispy and browned.
The chips are best eaten fresh out of the oven, but you can keep them in a tupperware container and re-crisp in a toaster oven.
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