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Crispy Chicken Skin Chips

Chicken skins scraped thin, pressed flat between two pans, and baked until they render fully into glassy, shatter-crisp chips.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 8-10 chicken skins from bone-in thighs or a whole chicken
  • kosher salt
  • smoked paprika and garlic powder, or lemon zest and chili flakes optional seasoning

Equipment

  • Two sheet pans
  • Parchment paper
  • Small sharp knife
  • Wire rack

Method
 

  1. Peel the skins off cold. Lay each fat-side up and scrape away thick white fat deposits so the thickness is even. Pat bone-dry, then chill uncovered 30 to 60 minutes.
  2. Heat the oven to 375°F. Line a pan with parchment, lay the skins flat and smooth-side down, and salt lightly. Cover with a second sheet of parchment and set another pan on top to press them flat.
  3. Bake 20 minutes. Remove the top pan and drain off the rendered fat.
  4. Return uncovered 6 to 12 minutes, until deep golden and rigid at the edges.
  5. Cool on a wire rack 5 minutes; they finish crisping as the steam escapes.

Notes

Very dry skin and firm pressure are the two things that guarantee crisp instead of chewy.
Scrape thick spots thin so the whole sheet renders at the same rate.
Skipped the press? The skins curl into chewy boats. Use the two-pan method from the start.