Reddit mentions of Citric Acid, 4 oz.

Just an example, as you could probably get it at the grocer or cheaper elsewhere but all you'll need is some citric acid and a sweetener of your choice(optional).

They also sell it for canning but I'm not sure if it tastes the same. Don't really see why not.

Citric acid is what gives that tang in sour patch kids and pretty much everything else that is sour in the candy world. Just a warning that it may slowly dissolve the gelatin, so I wouldn't put it on until you are ready to eat it.

Warming: Deep frying experience is required in this recipe, this is a terrible recipe for first timers due to the inherent danger of frying something as moist as fresh salmon skins.

Step 1. Acquire salmon skins, dry very very well, then dry some more. Paper towels might not be enough, hair dryer recommended, or some time in the freezer on a cooling rack. I sliced them into squares about 2in x 2in.

Step 2. Fill a tall pot with your choice of frying oil, I used lard. I used about 4 cups, but it is dependent on your setup. 4 Cups gave me about oil about 2-3 inches deep to use.

Step 3. Heat to about 350-375 degrees on medium high. plop in dry salmon skin 2 at a time (to maintain temp). Use a spider or chopsticks to flip them after about 1 minute, then fry that side 1 minute more. Extract to a sheets on paper towels on a plate.

Step 4. Repeat process, a lid may be needed to contain the oil if it gets too crazy, but the steam produce will feed back into the oil and cause more sputtering, so keep it off centered.

After you are done with the process, you can filter the still warm oil through some coffee filters or made for oil filters if you want.

I used the lard to make Sesame salad dressing without filtering.

Chop up hella garlic, like 10 pieces, into warm lard, optional, you can fry the garlic till it's light brown.
For every cup of garlic infused lard I used about 4 tablespoons of ground up toasted sesame seeds (toasted in the pan, but seasame seed 'butter' is available in asian markets, it's like natural peanut butter but is made from seasame seeds, alternatively, tahini is the same idea.), a tablespoon of mayo, 2 tablespoons of rice wine vinegar, 1/2 teaspoon mirin, 1-2 tablespoons of soy sauce, and 1-2 tablespoons of seasame seed oil. To make salad dressing that 'tastes' right but is full of fat, I use citiric acid (http://www.amazon.com/Barry-Farm-Citric-Acid-oz/dp/B0001FUGTE) in place of extra vinegar. Add water, splenda, and salt to taste.

The citric acid also makes for a tangy salmon skins or pork rinds with a light spray of vinegar and a sprinkling of citiric acid.