Crispy Chicken Skin Chips Recipe
Crispy chicken skin chips are a salty, protein-packed snack. Season and air-fry leftover boiled chicken skin for irresistible crunch!
Servings 2 people
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
Storage: If you have any leftovers (they disappear like hot cakes), just store them in an airtight container in the fridge. To reheat, pop them in the air fryer until crispied up and warmed through.
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.
- 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.
Nutrition
Calories: 24kcal | Carbohydrates: 0.4g | Protein: 2g | Fat: 2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 872mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 123IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.1mg