Do you get tired of throwing away chicken skins after making chicken noodle soup? I have just the recipe for you. These crispy chicken skin chips are super easy to make and very satisfying. The best part? No waste.
Crispy chicken skin chips became very popular in the Los Angeles food scene in the past 5 years. And it is no wonder why. They are so yummy! They are basically the cousin of the chicharron, which is a crispy pork rind chip.
How to Make Crispy Chicken Skin Chips
- Use large pieces of chicken skin (preferably from the thigh)
- Cook the chicken skins by boiling them first
- Pat them dry with a towel. Remove all moisture because moisture will prevent them from becoming crispy
- Season with salt and pepper
- Roast them on low heat for about 20 minutes.
- Rotate as needed to allow even cooking/crisping.
Here’s a recipe for chicken noodle soup that you can make. Then use the skins from this to make these chicken skin chips! No waste!
Crispy Chicken Skin Chips
Want a way to reinvent boiled chicken skin? Try baking them and making these crispy chicken skin chips.
Ingredients
- 4 chicken thighs bone in and skin on
- 1 quart water
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Cook chicken thighs in boiling water. Simmer for about 30 minutes. Then remove chicken from the water and allow to cool. Then gently remove skin from the thighs. Set meat aside for another recipe.
- Preheat oven to 300 degrees.
- Pat chicken skin completely dry with a clean paper towel. Then cut into 1/2 inch wide strips.
- Sprinkle chicken skins with salt and pepper. Then put into oven for 20-25 minutes until golden brown. Rotate and flip to ensure even browning.
- Remove from oven when chicken skins are golden brown and crispy.
