Prepare your glass. Pulse the crystallized ginger chips and Himalayan salt in a food processor until a good portion of the ginger chips and salt is ground into a fine dust. There will be a mix of coarse and fine. I used both on my rim but you can sift it if you want to use only the fine powder. Put the mix onto a small plate.
Dip the glass rim in water and then grind it into the crystallized ginger and salt mixture. Put your glass in the freezer as you mix your margarita.
You can put the tequila in the freezer before you make your margarita to get it extra cold.