Fish Bone Chips (Aji no Hone Senbei). Great recipe for 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!

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. You can cook Fish Bone Chips (Aji no Hone Senbei) using 3 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Fish Bone Chips (Aji no Hone Senbei)

It's of Leftover bones from filleting small fish like horse mackerel AJI in japanese.
It's of Salt enough to lightly sprinkle fish.
You need of Grated Parmesan cheese enough to lightly coat fish.

Recipe: Fish bone crackers (hone-senbei 骨煎餅） with shoestring potatoes. A frugal way to deal with the bones taken out of small fish like sardines. Tip: Always fry the potatoes before you fry the bones, or the potatoes will take on the flavor of the fish. Kosher or sea salt and freshly ground black pepper to taste.

Fish Bone Chips (Aji no Hone Senbei) step by step

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..

They're made by deep frying the spine bone of fish or eel left over once the fillets have been removed. The bones are fried until they become very crispy, and are then seasoned with salt or other seasonings. Fresh fish of the day simmered in sake and traditional Japanese ingredients. Breaded prawn with side dish of salad, served with tartar sauce. Fish Bone Chips (Aji no Hone Senbei) Backbone of the fish.