Chicken skin can make a decadent, gluten-free alternative to chips or crackers. When baked or fried it becomes crispy, crunchy and golden. So the next time you’re going to discard any extra uncooked chicken skin from your evening meal, consider putting it aside to turn it into a tasty snack later.
Frying chicken skin yields a result similar to chicharrones, which is traditionally made with pork skin. The 3-part process is simple. Begin by boiling the chicken skin for 5-8 minutes to tenderize it. Remove the skin from the water and lay flat on a plate to cool and dry. Scrape off as much excess fat as you can and cut into roughly 2 inch pieces.
Next, dehydrate the skin. This can be done either by placing the skin in the fridge for at least 2 hours or overnight, or by placing the skin on a baking sheet and baking in a 180°F oven for 2-3 hours. If you choose the oven method, be sure the skins are completely cooled before baking.
Once the skin is dehydrated, heat 1 ½ inches of oil to 350°F in a deep-sided pan. Fry the skin pieces in batches until golden, puffed and starting to float. Remove with a slotted spoon and place on a paper towel to drain any excess oil. Sprinkle with your choice of seasoning and serve.
If you’re looking for a similar result but without the frying, you can oven bake chicken skin to get crispy chips. Begin by scraping away any excess fat off the skin. Cut into 2 inch pieces and season with salt and pepper, and any other seasonings you’d like. Place the pieces flat on a parchment-lined baking sheet and cover with another sheet of parchment and another baking sheet. The weight of the second baking sheet will keep the chicken skin from curling while it bakes. Bake at 350°F for about an hour, until golden and crispy. Let cool and serve!