Crispy chicken skins are my favorite one-ingredient snack.
All you do is scrape any fat from your chicken skins until you can see the light through them like this.
And once you’ve cut them into whatever shapes and sizes you want, arrange them evenly on a parchment-lined baking sheet and give them a light coating of salt.
Then add another piece of parchment paper.
And here’s a little trick I learned at my first restaurant job.
Weigh that down with another baking sheet.
Toss them in the oven at 285 degrees Fahrenheit and bake for about an hour.
And when they’re done, they should look something like this.
It’s literally like thinner than a piece of glass.
Look at how delicate these are.
