Potato Chip Crusted Salmon Recipe (with Video)

1. Heat the oven to 425°.
2. Line a baking sheet with parchment paper.
3. Pat the salmon fillets dry with paper towels and place on the parchment-lined baking sheet (skin-side down if the fillets have skin).
4. Sprinkle the tops of each fillet with the salt, then spread ½ tablespoon of mayonnaise on each fillet.
5. To crush the chips, lay down a rectangular sheet of parchment on a cutting board. Place the chips on one side, just off of center, and fold the other side of the parchment over the chips. Use a rolling pin to crush them, rolling it back and forth or even hammering the chips with the end of the pin to break up any big pieces. Once they're crushed to crunchy crumbs (but not a fine powder), lift the parchment, keeping it folded, and aim one end into a ½ cup measuring cup. Angle the parchment so the crumbs slide into the measuring cup. If you don't have a ½ cup worth of crumbs, crush some more until you do.
6. Add the chips to a medium mixing bowl and stir in the Italian seasoning and garlic powder. You don't need to add salt as the chips are salty enough.
7. Add about 2 tablespoons of the chip mixture to each fillet, gently patting down the crumbs so they stick.
8. Lightly spray each fillet with cooking spray.
9. Bake for 7-9 minutes, depending on the thickness of the fillets. Let rest for a few minutes, then enjoy!