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.
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
- 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.