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December 12 2015

Chicken Skin Chips

By Worker Bee
43 Comments

chicken skin chips2Chips made from root vegetables or kale are all well and good, but once you’ve tried chicken skin chips they’ll be the only chip you crave. Like regular potato chips, the salty, oily flavor is truly addictive and the light, crispy texture shatters like glass when you take a bite. The only problem with these chips is that they require self-control. Although, if you’re going to eat one too many chips, then they might as well be made from chicken skin.

Animal skin is high in fat, collagen and gelatin. All three are good for joints, nails, hair, and skin. Of course, the healthier the chicken, the healthier the skin will be (pastured, organic, and antibiotic free are labels to looks for).

That being said, chicken skin does have a good amount of omega-6, so don’t regularly eat a whole batch of these chips by yourself.

Fatty chicken skin has so much flavor that these chips are perfect with just a sprinkle of salt, but go ahead and experiment with anything you have in your spice rack. Cayenne, curry powder, paprika and dried dill are some flavors to try.

Servings: 2

Time in the Kitchen: 1 hour

Ingredients and Equipment:

raw skin

  • Skin from one whole chicken or 4 thighs
  • Salt
  • Parchment paper
  • 2 rimmed baking sheets

Instructions:

Preheat oven to 350 °F/177 °C.

Line a baking sheet with parchment paper.

Cut the chicken skin into pieces that are 3 to 4 inches across when stretched out. Lay the pieces down, stretched flat, on the baking sheet lined with parchment paper. Sprinkle lightly with salt or any other seasonings.

Place another piece of parchment paper over the skin and set a baking sheet on top. (This covering prevents the skins from burning and curling up)

Bake 45 minutes, or until the chicken skin is golden and very crispy.

Primal

For the best flavor and texture and for freshness, eat the chips within a day.

chicken skin chips1

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43 thoughts on “Chicken Skin Chips”

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  1. Crumbled chicken skin chips also make for an interesting, crunchy salad topping (not replacing nuts by any means, just as another tasty option).

    1. That is genius and I will have to try this! Unthawing chicken now…

      1. +1 my mother taught me “unthaw” — it’s hard to unlearn it

        1. I think you mean “learn ” it.

          ahahha couldn’t resist sorry 😉

  2. Here’s a chicken recipe that makes for crispy chicken that stays crispy for days after baking–I use it just on the skin, and it works GREAT!

    http://www.ruled.me/perfectly-crisp-baked-chicken-wings/

    My farmer’s market vendor was just composting the skins from processing chicken parts, so I asked him if he had any–he gave me a 5 lb.bag for free. I tried the recipe above on these skins, and it quickly became Chicken Skin Nacho time at our house! This recipe works for pieces of chicken w/skin on, or just the skins.

    Since sharing this recipe above with the chicken skin vendor, his family likes them too, and he’s now added the skin (in 1-lb. bags) to his lineup at the market. At last glance of his online pre-order menu, the skins were sold out. They’re regularly sold out around Superbowl time, too.

  3. Hmm, well ten points for thinking out of the box. But I think I’ll skip this one, and just eat the skin and the meat together, in the proportion that nature packaged it.

    1. That was my thought too. They look delicious but too labor intensive, plus the rest of the chicken will taste better if it’s cooked with its skin.

    2. Although this recipe calls for baking, frying the chicken skin works as well. I fry the skin first, then the meat, and put both in the salad-win win!

      1. I do whole chicken in the slow cooker with skin on for moisture and flavor, then strip the skin off, save the skinless meat for other dishes, season the skin with whatever I’m in the mood for, lay it out on a lightly spray-oiled cookie sheet, and broil it for a few minutes until crispy. Ten minutes tops, start to finish. Who cares if the skin lies flat?!; it’s the perfect Atkins snack. Even when I reach goal weight – 135# down, 20# more to go – I’ll keep low-carbing and keep snacking on these delightful little morsels of deliciousness.

  4. Yummy….fried chicken skins brings back happy childhood memories, when we use to buy fresh (live) chickens from the farm, before the age of hormones, inferior feed, arsenic (growth enhancer) and antibiotics by the ton and fry the breast skins to a crisp. And that too: After thoroughly cleaning the chickens, my mom used to spoil me by stir frying all the internal organs (chicken hearts, spleens and liver mixed with bits of chicken skin or lambs fat and seasoned with chopped onions, black pepper, cumin, turmeric and coriander and then stuff them into a home made pitta bread. And that was dinner for that day, accompanied by green salad, baby radishes and cured olives. Nowadays, there are food stands that offer the above mix but I wouldn’t dare eating there, knowing the source of their product. 🙁

    Sprinkle your chicken skins with dry Thyme or Rosemary for additional flavor

  5. Chicken skin, tomatoes, and lettuce, with mayo on white bread. I eat one every couple of months. With tater chips.

  6. This sounds amazing! But I’ll keep doing what I do. Just peel the skin off of the whole pastured chicken that I roast and eat it hot out of the oven before I even finish getting dinner together. Then use the bones for broth.

  7. That. Sounds. Amazing. I’ve tried pig skin chips and they’re great, but chicken skin is amazing on its own – those have to be some epic chips!

  8. If you like this try gribenes, chicken skin cracklins, and use the fat to make schmaltz.

    1. I do exactly that when I find a Kosher deli which sells skin. Unfortunately my military husband gets moved every 2-3 years and I have to hunt down a supplier all over again. Bleah.

  9. “The only problem with these chips is that they require self-control.”

    Food so good it has a warning label attached…

  10. I found potato chips cooked in avocado oil, from Boulder Canyon. No prep time either. I will stick with those.

      1. PPG,

        Great point!. They have the resistant starch the microbes love to eat.

  11. I hate to be a killjoy and I love the gelatin and collagen and all, but wouldn’t crispy chicken skin be loaded with highly unstable polyunsaturated fatty acid that has been exposed to higher heat?

    1. It is true that chicken skin does have the O6 and the PUFA, but that is uncooked. Cooked in this way, that is mitigated since those fats render out. If it’s crispy, the fat has largely been removed.

  12. I have been experimenting with crispy chicken skin for a while now. It is truly delicious and my son loves it too. I’ve recently cut back though after reading on here (and hearing in one of Mark’s podcasts) that chicken fat is high in PUFA and is best avoided. Could someone clarify?

  13. I made this last night using Turkey skin and spicy, garlic salt. It was so good my girlfriend and I immediately acknowledged two things – we were NOT going to use self-control, and we WERE going to do this again.

    1. Agree! That’s why I roast the chicken with the skin, then peel the skin off when it’s crispy and chicken is done. Chicken stays moist and you enjoy the skin. It’s a win-win!

  14. When I make a recipe that calls for boneless, skinless thighs, I just plop the skins in the skillet with a little salt and pepper. They render their own fat, of course, so no need to add any oil. Takes a while to get them crisp, but it’s well worth the wait. My daughter loves them.

  15. Seems rather complicated. I just take pieces of chicken skin, put them on a plate, cover the plate with paper towel, and put them in the microwave for 2 minutes or more. (Depending on how crispy you want the skins.)

    Drain the excess fat, sprinkle with salt if you like, and you have crispy chips in under 5 minutes.

  16. Duck skin crisps are also fabulous. When you get a whole duck there is a lot of extra skin and fat. Boiling them in water will render the fat (which is fabulous for roasting vegetables, searing roasts, or adding to soups for flavor), and once the water evaporates the rendered fat fries the skin into crispy, tasty rinds. So good.

  17. I’ve been eating crispy chicken skin all my life. Now that I buy organic, pastured chicken, I’m a lot less likely to die from it.

    Also, my cat goes nuts over them.

  18. Super tasty and easy to make. I sprinkled on sea salt, black pepper and garlic powder and they came out perfect. Then I dipped them in Primal Kitchen’s Chipotle Lime Mayo to take it up a notch. Yum!

  19. If I ran these through a dehydrator for a spell would they keep longer? And do you need to refrigerate after making?

  20. These turned out great! In addition to the salt I added some pepper and smoked paprika. I will definitely be saving any chicken skin in the future to make these again! Super easy, flavorful and a perfect chip substitute.

  21. Now that I’m making raw cat food from bone-in chicken thighs with skin, I need a recipe like this (not all of the skins are used for the cat food). Freezing bones for the instant pot, and skins for this. Thanks!

    1. I, too, make my cat’s food from bone-in skin-on chicken thighs, but not all of the skin is used. I now have a GREAT use for those leftover chicken skins. Thank you!