How might you properly add some type of crust to a salmon fillet with the skin on?

My boyfriend and I are playing a game sort of like Chopped. He’s purchased a few ingredients and I need to use them to make dinner. We happen to have salmon thawed, and one of the ingredients is some variety of potato chip… I thought I would crust the salmon.

I haven’t cooked fish before, nevermind with the skin on. I thought the crust should be on the skin side since the skin needs to be crispy (or so I’ve read)... but if I crust it, will it prevent the skin from getting crispy? Or can I put the crumbs on it, crisp it on the stove, and then toss it under the broiler, skin side down?