Carefully pick through the canned salmon to remove any skin and bones.

In a large bowl, combine the salmon, minced onion, lightly mixed eggs, minced celery, horseradish, and crushed potato chips.

Thoroughly mix all the ingredients until well combined.

Form the mixture into 8 equally sized patties.

Heat a large frying pan or skillet over medium heat.

Add olive oil to the heated pan.

Test the oil's temperature by adding a small crumb of a patty; if it sizzles, the oil is ready.

Gently place the salmon patties into the hot pan, being careful not to overcrowd.

Fry the patties for approximately 3 minutes on each side, or until they are golden brown and cooked through.

Remove the cooked patties from the pan and place them on a paper towel-lined plate to drain any excess oil.

Serve immediately and enjoy!