sately

← All recipes

Snacks · Chips, popcorn & trail mix

Crispy chicken skin chips

22

Chicken skin, salt and a hot oven. Pressed flat between two baking sheets, the skin renders out its fat and turns into thin, shattering golden crisps that taste like the best bit of a roast chicken. Save the skin whenever you buy thighs, and freeze it until you have enough.

Time
55 min (10 prep + 45 cook)
Servings
3
Per serving
195 kcal
Protein
9 g

Ingredients

Steps

  1. Heat the oven to 375°F. Pat the skins very dry with paper, then scrape or trim away any thick yellow fat from the underside.
  2. Lay the skins flat in a single layer on a tray lined with baking paper, and sprinkle both sides with the salt. Use two trays if you need the room.
  3. Cover with a second sheet of paper and set another baking sheet on top to keep them flat.
  4. Bake 20 minutes, turn the tray around, and bake 20–25 minutes more, until deep golden and crisp all over.
  5. Lift the chips onto paper to drain and cool; they crisp further as they cool. Eat them the same day, since they soften and turn chewy overnight.

Good to know

Air fryer?

Lay 3 or 4 skins flat in the basket and cook at 400°F for 12 minutes, turning halfway. Pour the fat out between batches.

What do I do with the rendered fat?

Strain it into a jar and keep it in the fridge. It is schmaltz, and it is excellent for frying eggs.

Per

Calories
636
Protein
(18%)
29 g
Fat
(82%)
57 g
Carbohydrates
(0%)
0 g
of which sugar
0 g
Fiber
0 g
Sodium
1,390 mg

More snacks

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 585 kcal goes into the pot and 132 g of ingredients comes out as about 92 g of food: 636 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.