Crispy Chicken Skin Chips
- Yield 4 people
- Prep 5 minutes
- Cook 20 minutes
Crispy Chicken Skin Chips sits in the Snacks section of Regbie. The card serves 4 people. The amounts and the method are both written on this page.
Ingredients
Yield: 4 people
- 8 chicken skins, the cook normally use skins from chicken thighs
- ½ teaspoon Diamond Crystal kosher salt
Method
Blot the chicken skins dry with a paper towel and sprinkle salt on both sides.
Lay three or four chicken skins in a single layer, skin-side down, on the air fryer basket and program the air fryer to cook at 400°F for a total of 12 minutes.
At the halfway point (i.e. 6 minutes), flip the chicken skins over so they are skin-side up.
Air fry the chicken skins the remaining 6 minutes or until crispy. Tip in a minute or two to the cooking time if the skin is still a little flabby in parts.
Lift the chicken cracklings from the air fryer and place on a wire rack to cool.
Dump out any chicken fat on the bottom of the air fryer before repeating the steps with the remaining chicken skins.
Warm the oven to 400°F convection or 425°F (non-convection) with the rack in the middle. Set the chicken skin in a single layer, skin-side down, on top of stainless steel wire rack on a foil-lined rimmed baking sheet.
Pop the tray in the oven and bake for 10 minutes.
Then, flip the chicken skins skin-side up and bake for 10 more minutes or until the edges turn golden and crispy.
Kitchen notes
- What serve with these chicken chips: These crispy cracklings taste satisfying on their own, but they’re even more amazing dipped in Guacamole , Spicy Pineapple Salsa , Whole30 Sriracha , Caesar Dressing , or a reliable hot sauce.
- The chicken cracklings also taste great crumbled on top of salads as a low-carb crouton substitute.
