These crispy chicken skin chips are the ultimate salty, savory snack with a protein boost. Got leftover boiled chicken skin? Don’t toss it—season it and crisp it up in the air fryer or oven for an irresistible crunch!
Looking for more delicious no-waste hacks?
Check out beef tallow, homemade tortilla chips, and air fryer croutons.
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Recipe Overview
- Prep and Cook Time: 5 minutes to prep and 10 minutes to cook
- Cooking Method: Oven-baked or Air-fried
- Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet,
- Tools Needed: Air fryer, small baking sheet
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Crispy Chicken Skin
I love this recipe because it’s a total game-changer for turning what would normally be doggy treats into a crispy snack for me! I used to toss the chicken skin to my dog (he had the shiniest coat ever, btw), but then I had that lightbulb moment: why am I not making chicken bacon out of this?
I already make a big pot of whole chicken broth—use the meat for salads and the broth for soups—but now I can repurpose the skin into something totally delicious instead of wasting it.
So, if you ever wondered what to do with chicken skin after your broth-making sesh, try this for a bit of crispy, salty crunch in your life.
Ingredients for Chicken Skin Chips
- Chicken skin: I use boiled chicken skin from an average-sized fryer chicken, typically about 1 cup of skin, which is enough to cover the baking pan of an air fryer. I use boiled chicken skin when I make the whole chicken broth. So nothing truly goes to waste.
- Seasonings: A blend of paprika, garlic powder, and salt has the perfect balance of savory, smoky, and salty flavors that bring out the flavor of the chicken skin without overwhelming it.
Substitutions and Variations
- Spicy - Add a pinch of cayenne pepper for a bit of heat. Or throw in some crushed red pepper flakes.
- Cheesy - Sprinkle with finely grated Parmesan cheese in the last 2-3 minutes of baking.
- Herby - Try dried herbs like thyme, rosemary, or parsley for a more earthy flavor.
- Oven variation - Follow the directions per recipe card but instead of air fryer, bake for 10-15 minutes in a preheated 425°F (220°C) oven. You may need to flip the skin halfway through. Bake until golden brown and crispy.
Make it Ancestral
Move over, potato chips—there’s a new hero in town. Salty, crispy chicken skin is here to give you all the healthy fats and collagen WAPF loves without any waste. It’s a simple, nutrient-packed, protein chip that takes whole foods literally.
How to Make Chicken Skin Chips
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Prepare
Pat the boiled chicken skin dry with paper towels. Arrange the chicken skin in a single layer on a small baking sheet.
Step 2. Season
In a small bowl, combine the sea salt, paprika, and garlic powder. Sprinkle the seasoning over the chicken skin generously.
Step 3. Spread
If needed, use your hands to ensure the chicken skin is in a single layer and the seasonings are evenly distributed across the skin.
Step 4. Bake
Place the baking sheet in the preheated oven or air fryer and bake for 10-15 minutes, or until the chicken skin turns golden brown and crispy.
Helpful Tips
- Start with dry skin - Pat the skin completely dry with paper towels. Any moisture left on the skin can prevent it from crisping up properly, so be sure to press gently but thoroughly. If you don't dry it well, you might end up with chewy rather than crispy chicken skin chips.
- Arrange in single layer - Lay the skin flat in a single layer on the baking sheet or air fryer tray. Avoid stacking the pieces or overcrowding the pan to make sure every piece gets direct heat.
- Check doneness frequently - Chicken skin can go from perfectly crispy to overcooked in a short time, so it's a good idea to start checking around the 7-minute mark. The skin should turn a deep golden brown and be crispy to the touch. Some thinner ends may burn - but that's normal because of the inconsistency of the skin.
- Lift the chips while warm - Use a thin spatula to gently lift the chips from the pan while they’re still hot or warm. If you wait too long, the skin may stick to the surface, making it harder to remove without breaking.
Troubleshooting
- Uneven crisping - Some pieces may become crispy while others remain less so. This is normal due to the varying thickness of the chicken skin. Unlike bacon, chicken skin can vary significantly in texture and crispiness. As long as they are not burnt, all the crispy chicken skin chips are good to eat.
- Not crisping up - If your chips aren’t crisping after 10 minutes, give them a little extra time, but be careful not to burn them. It may also depend on the thickness of the skin.
Product Highlight!
Toaster Oven Air Fryer
I love my air fryer that functions like a toaster oven - it's perfect for small tasks like making crispy chicken skin chips from one whole chicken. I have my eyes set on this ⬇️ French door version.
Serving Suggestions
We eat these like a snack after I make the whole chicken broth. They're good on their own or pair them with a dipping sauce like Greek yogurt ranch or spicy sriracha mayo.
But if you wanted to include them into recipes, use them as you would bacon crumbles. They make a great topping for soups, bowls, and salads like chicken ranch salad. Or add them to your breakfast scramble. Anything goes with these air fried chicken skin.
Frequently Asked Questions
If you have any leftovers (they disappear like hot cakes), just store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the air fryer until crispied up and warmed through. These glass snap containers are perfect for leftovers.
Yes, you can use skin from any part of the chicken, though skin from thighs or wings tends to yield better results. I don't bother to remove excess fat (that's flavor and nutrition) but you may choose to do so. The parts of the skin with extra fat may need more time to crisp up, but they're still very good.
To make crispy chicken skin chips from raw chicken, start by removing the skin from the chicken. Pat the skin dry with paper towels, then season it with salt, garlic powder, and paprika. Arrange the skin in a single layer on a baking sheet or air fryer basket, then bake or air fry at 425°F (220°C) for 15-20 minutes until golden and crispy.
No, that is not necessary, you don't need to grease the pan because the chicken skin will release its own fat as it cooks, which will help it crisp up without sticking, similarly to toaster oven bacon. Just make sure to pat the skin dry before seasoning and cooking.
Looking for more related recipes? Here are some ideas:
Did you make this chicken skin chips? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Crispy Chicken Skin Chips Recipe
Ingredients
- 1 cup boiled chicken skin skin from average size chicken fryer
- 1 ½ teaspoons sea salt
- ½ teaspoons garlic powder
- ½ teaspoons paprika
Instructions
- Preheat the oven or air fryer to 425°F (220°C).
- Pat the 1 cup boiled chicken skin dry with paper towels. Arrange the chicken skin in a single layer on a small baking sheet.
- In a small bowl, combine the 1 ½ teaspoons sea salt, ½ teaspoons paprika, and ½ teaspoons garlic powder. Sprinkle the seasoning over the chicken skin generously.
- Place the baking sheet in the preheated oven or air fryer and bake for 8-12 minutes, or until the chicken skin turns golden brown and crispy.
Notes
- Start with dry skin - Pat the skin completely dry with paper towels. Any moisture left on the skin can prevent it from crisping up properly, so be sure to press gently but thoroughly. If you don't dry it well, you might end up with chewy rather than crispy chicken skin chips.
- Arrange in single layer - Lay the skin flat in a single layer on the baking sheet or air fryer tray. Avoid stacking the pieces or overcrowding the pan to make sure every piece gets direct heat.
- Check doneness frequently - Chicken skin can go from perfectly crispy to overcooked in a short time, so it's a good idea to start checking around the 7-minute mark. The skin should turn a deep golden brown and be crispy to the touch.
- Lift the chips while warm - Use a thin spatula to gently lift the chips from the pan while they’re still hot or warm. If you wait too long, the skin may stick to the surface, making it harder to remove without breaking.
- Uneven crisping - Some pieces may become crispy while others remain less so. This is normal due to the varying thickness of the chicken skin. Unlike bacon, chicken skin can vary significantly in texture and crispiness. As long as they are not burnt, all the crispy chicken skin chips are good to eat.
- Not crisping up - If your chips aren’t crisping after 10 minutes, give them a little extra time, but be careful not to burn them. It may also depend on the thickness of the skin.
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