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.
▢8 chicken skins I normally use skins from chicken thighs
▢½ teaspoon Diamond Crystal kosher salt
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.
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.