These two-ingredient crispy chicken skin chips are the perfect paleo, low carb, gluten free, keto friendly and Whole30-compatible snack. Although homemade chicken skins have the crunchy texture of potato chips, they’re actually a high protein snack (similar to jerky)! If you like Flock Chicken Chips, my recipe is so easy to make and there’s no icky soybean oil.
INGREDIENTS
▢8 chicken skins I normally use skins from chicken thighs
▢½ teaspoon Diamond Crystal kosher salt
INSTRUCTIONS
Pat the chicken skins dry with a paper towel and sprinkle salt on both sides.
AIR FRYER INSTRUCTIONS
Lay three or four chicken skins in a single layer, skin-side down, on the air fryer basket and program the air fryer to cook at 400°F for a total of 12 minutes.
At the halfway point (i.e. 6 minutes), flip the chicken skins over so they are skin-side up.
Air fry the chicken skins the remaining 6 minutes or until crispy. Add a minute or two to the cooking time if the skin is still a little flabby in parts.
Remove the chicken cracklings from the air fryer and place on a wire rack to cool.
Dump out any chicken fat on the bottom of the air fryer before repeating the steps with the remaining chicken skins.
OVEN INSTRUCTIONS
Heat the oven to 400°F convection or 425°F (non-convection) with the rack in the middle. Place the chicken skin in a single layer, skin-side down, on top of stainless steel wire rack on a foil-lined rimmed baking sheet.
Pop the tray in the oven and bake for 10 minutes.
Then, flip the chicken skins skin-side up and bake for 10 more minutes or until golden and crispy.
