Crispy Chicken Skin Chips
Craving a crunchy, high-protein, and low-carb snack? These chicken skin chips are the perfect alternative to potato chips. Crispy, flavorful, and incredibly easy to make, they’re ideal for keto, paleo, and snack lovers alike!
Equipment
- Baking Sheet
- Parchment Paper
- Oven
Ingredients
Chicken Skin Chips
- 1 lb chicken skin from thighs or wings, trimmed of excess fat
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder optional
- 1/2 tsp paprika for extra flavor
Dipping Sauce (Optional)
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp hot sauce
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Lay the chicken skins flat on a cutting board and pat them dry with a paper towel to remove excess moisture.
- Sprinkle the skins with salt, black pepper, garlic powder, and paprika for an extra kick of flavor.
- Arrange the skins on the baking sheet in a single layer. Bake for 30 minutes, flipping them halfway through to ensure even crisping.
- Once golden and crispy, remove the chips from the oven and place them on a paper towel to absorb any excess grease. Let them cool before eating.
- Mix the mayonnaise, lemon juice, and hot sauce in a small bowl and serve as a dipping sauce for your crispy chicken skin chips!
Notes
For an air fryer version, cook at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through.
Store in an airtight container at room temperature for up to 3 days to maintain crispiness.