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Keto Crispy Chicken Skin ‘Chips’

Keto Crispy Chicken Skin ‘Chips’

Chicken skin crisps are a variation of pork rinds. Just, you know, with chicken.

Missing chips? These little ones are as perfect a substitute as you can get on Keto. For those of us who can acquire chicken skin more easily – or simply don’t like pork – they are the perfect snack.

One warning though: learning how to crisp them up exactly the way you like might take some time. I’ve come to learn the hard way that every oven is different. Just when I thought I had them pinned down, I had to re-learn everything using my mom’s oven.

That said, when you do pin down how to make them – you’ll definitely have fun with chicken skin crisps. They’re just as versatile as classic chips. Add your favorite seasonings – and change the combos up! – and you’re in for a treat.

My fave combo is definitely the garlic powder-Italian seasoning one from the recipe, but I also love a smoked paprika-chili powder one.

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You can try whichever flavors tickle your fancy.

Or, you know, just use some salt and pepper. They’re perfectly fine that way too.

Chicken Skin Crisps

Prep Time10 mins
Cook Time20 mins
Course: Snack
Servings: 6


  • A large deep pan/skillet
  • A baking sheet
  • Paper towels
  • Parchment paper (optional)
  • A stove (or an oven)


  • 1 lb chicken skin
  • Garlic powder (optional, to taste)
  • Italian seasoning (optional, to taste)
  • Salt and black pepper (to taste)
  • Neutral oil, for frying (I use sunflower oil)


  • Cut the chicken skins into pieces the size of large potato chips (around 2 inches per side).
  • Lay the chicken skins out in a single layer on a baking sheet covered with paper towels. Pat them dry.
  • Get rid of the paper towels. Season the dry chicken skins with salt and pepper, as well as some garlic powder and Italian seasoning from both sides.
  • Cooking in the oven: Preheat the oven to 425°F. Line the baking sheet with parchment paper. Lay the chicken skins out in a single layer. Bake for around 20 minutes – until brown and crisp.
  • Cooking on the stove: Heat a generous amount of neutral oil in a large deep pan fit for deep frying. Oil should be coming up to around 1.5-2 inches. When the oil gets hot (check with a wooden spoon handle – if it starts making bubbles, it's hot enough), add the chicken skins to the pan (in batches). Fry the chicken skin for several minutes, until they're golden-brown.


If you can’t get chicken skin separately at a store, get 8 chicken leg quarters (drumstick + thigh) and deskin them yourself.
Keep the chicken crips in the fridge, stored in an airtight container – this way they will last for 3-4 days.
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