Preheat your oven to 180°C. This is an essential step, as a preheated oven sets the stage for even cooking and crisping of your skins.
On a chopping board, lay the chicken skins skin-side down. Use a sharp knife to scrape off any excess fat and remaining meat, leaving just the thin skin. This step is crucial for achieving the desired texture.
Carefully stretch the skins out on a lined baking sheet. This allows for even cooking and ensures they don’t curl up too much. Sprinkle a pinch of flaky sea salt over the skins for flavor.
To keep the skins thin and flat, lay a second sheet of baking paper over them. Weigh it down with a second tray. This will help keep the skins crispy and prevent them from puffing up.
Cook the skins in your preheated oven for about 10 to 15 minutes. They are ready when they turn golden brown and crisp. Keep an eye on them as cooking times may vary depending on your oven.
Once done, pop the chicken skins onto a paper towel while they cool. This will absorb any excess fat, enhancing their crunchiness. Then snap them into chips!
Store your chips in an airtight container in a cool, dark place for up to 3 days. They’re best enjoyed fresh but can be stored for a short time.
Don't forget, these chicken skin chips are delicious when crumbled over poached chicken breast or tossed with green vegetables and a drizzle of lemon sauce.
