What are Chicken Skin Chips?
Chicken skin chips are a crispy, yummy snack made from chicken skin, seasoned to perfection, and cooked until golden brown. They are easy and cheap to make and I love them!
These keto-friendly fried chicken cracklings are the savoury snack you didn’t know you needed, with a crunch that’s irresistible with a crunchy texture better than potato chips!
Except these are made from chicken skins. Golden, crackling chicken skins.
You barely need a recipe for them. Chicken skins, kosher salt, and your favourite seasonings, spread out on a tray, bake until crisp and golden, and let the magic happen in just 15 minutes. Too easy!
The Ingredients
Ways to Cook Chicken Skin Chips
Step 1. Preheat oven to 170°C fan/ 190°C static/375°F. Line a baking tray with parchment paper.
Step 2. Pat the chicken skins dry with paper towels to remove excess moisture and cut them into chip-sized pieces (slightly larger than you want as they will shrink up).
Step 3. Toss the skins in a bowl with sea salt, black pepper, garlic powder, and paprika for seasoning, ensuring they’re evenly coated.
Step 4. Arrange chicken skins in a single layer on a baking tray without overlapping. Lightly spray the skins with olive oil.
Step 5. Bake for 25-30 minutes until the skins are golden brown and crispy, keeping an eye on them to prevent burning.
Step 6. Once done, let the chicken skin chips cool on the baking sheet for a few minutes, then transfer them to a paper towel-lined plate to drain any excess oil. Serve the chips warm or at room temperature.
Air Fryer Method: Preheat your air fryer to 200°C/400°F. Pat the chicken skins dry with paper towels and cut them into chip-sized pieces. Season the skins with your chosen spices, ensuring they’re evenly coated. Arrange the chicken skins in a single layer in the air fryer basket, without overlapping. Lightly spray the skins with olive oil. Cook for 10-15 minutes, shaking the basket halfway through to ensure even cooking, until the skins are golden brown and crispy. Let the fried chicken skins cool on a paper towel-lined plate to drain any excess oil.
Variations
One of the best things about these keto chicken skin chips is their versatility. You can experiment with different seasonings to create your favourite flavours.
Parmesan Cheese and Italian Herbs: A savoury, cheesy option.
Classic Salt and Pepper: A simple yet delicious combination.
Garlic and Paprika: Adds a bit of smokiness and depth.
Chili Powder and Cumin: For a spicy kick.
What to Serve with Chicken Chips
I like to keep it super simple.
- Dips: Try them with guacamole, salsa, ranch cottage cheese dip, ranch dressing, or a creamy garlic Haydari dip.
- Side Dishes: Pair them with a fresh salad, grilled vegetables, or even as a crunchy topping for soups.
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Best Ways for Storing
Store the chicken skin cracklings in an airtight container (or bags) at room temperature. They are best eaten freshly roasted, but they can be kept for a couple of days. To restore their crispiness, you can briefly reheat them in the oven or air fryer.
Frequently Asked Questions
It’s best to use raw chicken skins for this recipe. Pre-cooked skins won’t crisp up as well.
Ensure the skins are patted dry before cooking, and don’t overlap them on the baking tray or air fryer basket.
How to Cook Crispy Chicken Skins Tips
Olive Oil Spray: Helps the chips crisp up without adding too much fat.
Sea Salt and Black Pepper: The basics for seasoning, but don’t be afraid to get creative.
Garlic Powder and Paprika: Adds a rich flavour and colour to your chips.
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Chicken Skin Chips
Equipment
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Ingredients
- 500 g (1 lb) chicken skins
- 1 teaspoon sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder optional
- 1/2 tsp paprika optional
- Olive oil spray
Instructions
OVEN BAKED CHICKEN SKIN CHIPS
- Preheat oven to 170°C fan/ 190°C static/375°F. Line a baking tray with baking paper.
- Pat the chicken skins dry with paper towels to remove excess moisture. Remove any chicken fat under the skin. Cut them into chip-sized pieces (slightly larger than you want as they will shrink up).
- Toss the skins in a bowl with sea salt, black pepper, garlic powder, and paprika for seasoning, ensuring they’re evenly coated.
- Arrange chicken skins in a single layer on baking tray without overlapping. Lightly spray the skins with olive oil.
- Bake 25-30 minutes until the skins are golden brown and crispy, keeping an eye on them to prevent burning.
- Once done, let the chicken skin chips cool on the baking sheet for a few minutes, then transfer them to a paper towel-lined plate to drain any excess oil. Serve the chips warm or at room temperature.
AIR FRYER CHICKEN SKIN CHIPS
- Preheat air fryer to 200°C/400°F.
- Pat the chicken skins dry with paper towels and cut them into chip-sized pieces. Season the skins with sea salt, black pepper, garlic powder, and paprika, ensuring they’re evenly coated.
- Arrange the chicken skins in a single layer in the air fryer basket, without overlapping. Lightly spray the skins with olive oil.
- Cook for 10-15 minutes, shaking the basket halfway through to ensure even cooking, until the skins are golden brown and crispy.
- Let the chips cool for a few minutes on a paper towel-lined plate to drain any excess oil. Serve warm or at room temperature.
Notes
Your Own Notes
Nutrition
5 responses to “Chicken Skin Chips”
A delicious crispy snack full of flavour. I did salt & vinegar flavour so delicious. Cooked in the airfryer for extra crispiness. They didn’t last long 🤤 very easy to make
Omg best idea ever, thanks for the salt & Vinegar idea
I had to fight my hubby for these delicious chicken skin chips. I didn’t even get a chance to make a dip as we had eaten them all.
These are so simple to make and even easier to eat.
I have made these a few times now and have changed the flavours to enjoy new crunchy sensational flavoured chips.
The crunch is amazing and I just love them. You definitely need to try these.
This recipe is so delicious and so crispy. It is very easy to make and so versatile. You have to make it to believe it. I just love it.
Well, I loved them !
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