Ingredients
- 1 lb chicken skin (from thighs, breasts, or wings; ask your butcher for extras if needed)
- 1 tsp sea salt (adjust to taste)
- Optional: 1/2 tsp smoked paprika or garlic powder (if tolerated)
Instructions:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or a wire rack (for extra crispiness).
- Lay the chicken skin flat on a cutting board.
- Trim off any excess fat or connective tissue using kitchen scissors.
- Pat the skins dry with paper towels to remove moisture—this ensures crispiness.
- Place the chicken skins on the prepared baking sheet or wire rack.
- Sprinkle both sides of the skins evenly with sea salt. Add optional smoked paprika or garlic powder for extra flavor.
- Bake in the preheated oven for 20–25 minutes, flipping halfway through, until the skins are golden brown and crispy.
- Keep a close eye in the last 5 minutes to prevent burning.
- Remove the skins from the oven and transfer them to a plate lined with paper towels to absorb any excess grease.
- Let cool for 2–3 minutes; they will crisp up further as they cool.
- Serve immediately as a crunchy snack or side dish.
