Chicken Skin Chips

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Love crispy chicken skin, well the ultimate to achieve this is chicken skin chips!

A bowl of small pieces of crispy chicken skin being held above a meal of poached chicken.

Why This Recipe Works

  • Delicious
  • Reduce waste by using all parts of the chicken you've paid for
  • Chicken skin is a source of protein and collagen, a keto-friendly low-carb option
  • Turn chicken skin chips into a delicious chicken skin crumble which will take poached a chicken meal to the next level.

Ingredients you will need

To make crispy chicken skin chips you will just need chicken skin and a little salt.

A large pack of chicken breasts with skin on, in a supermarket cooler bag.

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used skin-on chicken breasts from their range in this recipe.


Step-by-step instructions

Below are illustrated step-by-step instructions to make my Chicken Skin Chips Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Prep: Preheat the oven to 180°C.

On a chopping board lay the skins skin-side down. Using a sharp knife scrape off any excess fat and remaining meat. So that you are left with just the thin skin.

Chicken skin stretched on a wooden chopping board, excess fat has been scraped off.

Step one: Stretch the skins out on a lined baking sheet. Sprinkle with a pinch of flaky sea salt

Four pieces of thinly stretched chicken skin on a baking paper lined tray.

Step two: Lay a second sheet of baking paper over the skins then weigh it all down with a second tray, this will keep the skins thin and flat and make them super crispy.

Cook in your preheated oven for 10–15 minutes. They are ready when they are golden brown and crisp.

Four pieces of thinly stretched chicken skin on a baking paper lined tray, topped with a second piece of baking paper.
Two trays stacked on top of each other.

Step three: Pop the chicken skins onto a paper towel while they cool to absorb any excess fat. Snap into chips.

Golden brown chicken skins laid out on a piece of paper towel.

Enjoy!


Three pieces of crispy chicken skin topped with aioli on a blue platter

Top Tips

Here is how you can make these Chicken Skin Chips perfectly every time!

  • Store in an airtight container in a cool, dark place for up to 3 days
  • Don't overcook the chicken skin, you want it golden brown if you cook it to a dark brown the flavor becomes quite bitter.
  • You can absolutely enjoy chicken skin chips as a high-protein snack on their own or topped with a little aioli
  • My absolute favourite way to enjoy these chicken skin chips is to crumble them over poached chicken breast, green vegetables with a lemon sauce.
A bowl of small pieces of crispy chicken skin being held above a meal of poached chicken.

FAQs

Are chicken skins healthy

Everything in moderation when it comes to chicken skins, they are a source of heart-healthy unsaturated fats and collagen and can therefore be enjoyed as part of a balanced diet.

Slices of chicken breast on mashed potatoes with green beans and a yellow sauce.
Chicken skin chips crumbled over a poached chicken dinner

Other chicken recipes for your family

A chicken skin chip toped with a dollop of aioli being held up to the camera.

If you made my Chicken Skin Chip Recipe  or any other recipes on the blog please :

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A chicken skin chip toped with a dollop of aioli being held up to the camera.

Chicken Skin Chips

Let me show you how to make crispy chicken skin chips in your oven, delicious high protein snack, or yummy crumble over a chicken dinner.
Print Pin Rate
Course: Snack
Cuisine: Western
Keyword: Chicken skin chips, crispy chicken skin, chicken skin crumble
Diet: Dairy Free, Egg Free, Gluten free
Servings: 4

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Ingredients

  • 4 chicken breast skins 100 grams of chicken skin

Instructions

  • Preheat the oven to 180°C
  • On a chopping board lay the skins skin-side down. Using a sharp knife scrape off any excess fat and remaining meat. So that you are left with just the thin skin.
  • Stretch the skins out on a lined baking sheet. Sprinkle with a pinch of flaky sea salt
  • Lay a second sheet of baking paper over the skins then weigh it all down with a second tray, this will keep the skins thin and flat and make them super crispy.
  • Cook in your preheated oven for 10–15 minutes. They are ready when they are golden brown and crisp.
  • Pop the chicken skins onto a paper towel while they cool to absorb any excess fat. Snap into chips.
  • Store in an airtight container in a cool, dark place for up to 3 days
  • These chicken skin chips are delcious crumbled over poached chicken breast.

Notes

  • Store in an airtight container in a cool, dark place for up to 3 days
  • Don't overcook the chicken skin, you want it golden brown if you cook it to a dark brown the flavor becomes quite bitter.
  • You can absolutely enjoy chicken skin chips as a high-protein snack on their own or topped with a little aioli
  • My absolute favourite way to enjoy these chicken skin chips is to crumble them over poached chicken breast, green vegetables with a lemon sauce.

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