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.
Servings: 4
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.