Chips 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.
Time in the Kitchen: 1 hour
Ingredients and Equipment:
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.
For the best flavor and texture and for freshness, eat the chips within a day.