Craving something crispy, savoury, and downright addictive? Say hello to Chicken Skin Chips – crispy, salty, and oh so addictive, these are basically the chips you never knew you needed.
Alright, friends. Trust me when I say that this one is a definite WINNER. Yup, that’s right. There’s no other way around it. Say it with me now – chicken skin chips. I know. RIGHT? One more time for the people in the back. CHICKEN SKIN CHIPS. Seriously?!?!
Now, now. It’s no secret. The chicken skin is obviously the best part of a perfectly roasted chicken if you ask at least 85% of the people I personally know (probably more…). Am I right? There’s just something about it being perfectly seasoned and incredibly crispy that makes it downright irresistible. It’s the part I look forward to most and when it’s present, you best believe that ya gal has to snag some for her plate.
But that’s the thing. It’s SO good, EVERYONE always loves it, and therefore, I feel like there’s NEVER enough to go around. I mean, how much chicken skin can you really get off a whole chicken? Not enough to feed even just me – that’s for sure! 😉
I feel like I can’t write a blog post on crispy chicken skin (aka your new fav snack!!!) without mentioning Japan at least once. While the boyfriend and I already knew we liked chicken skin before our trip there last year, we left knowing we LOVE chicken skin. They actually serve it up on a lot of menus over there and, I kid you not, every single time we saw it, we just had to get it. SO addicting.
So, as fate would have it – the very next visit to our butcher after returning home from our Japan trip, there it was in all its glory. A bag of chicken skin at the bottom of the freezer. I couldn’t believe my eyes at first (a WHOLE bag of just chicken skin?!?!) but I took it as a sign from the chicken skin God himself that I just couldn’t pass up the opportunity to share this deliciousness with the world.
So, next time you’re at your local butcher try asking them for some chicken skin. If you can’t get your hands on any that way, try saving the skins from store-bought chickens and freezing them until you accumulate enough for a delicious batch! Either way, you’re going to want to MAKE DAMN SURE you don’t miss out on these crispy treats that will seriously change your snack game FO-EVER.
You’re welcome.
WHAT YOU’LL NEED TO MAKE CHICKEN SKIN CHIPS
When it comes to making the perfect chicken skin chips, every ingredient plays a crucial role in creating that irresistible crunch and flavour. Here’s a breakdown of what you’ll need and why each ingredient is a game-changer:
- Chicken Skin: Well, duh! The star of the show! You can either ask your local butcher for some fresh chicken skin or save the skins from store-bought chickens and freeze them until you accumulate enough for a delicious batch (trust me – it’s worth it!). Once cooked, they transform into wonderfully crispy bites that provide that satisfying crunch we all crave in a good chip.
- Olive Oil: A must for ensuring the skins crisp up beautifully. Olive oil adds a touch of richness while helping to enhance the savoury flavours. It also aids in achieving that golden-brown colour. You can use a different kind of oil (such as avocado) instead, if you prefer.
- Salt: This is your flavour enhancer! Sea salt brings out the natural taste of the chicken skin and adds a satisfying crunch. Use it to your preference, but don’t skimp on it—crispy snacks deserve a little extra love!
- Garlic Powder: Adds a wonderful depth of flavour without having to use fresh garlic. Garlic powder offers a savoury punch that complements the richness of the chicken skin, making each bite more delicious.
- Onion Powder: Adds a slight sweetness and savoury depth. Onion powder works in harmony with the other spices to create a well-rounded flavour that elevates the chicken skins.
- Smoked Paprika: A hint of smokiness takes these chips to the next level! Smoked paprika adds warmth and complexity, giving the chicken skin chips a mouthwatering flavour that keeps you coming back for more. You can use regular paprika instead, if you prefer. But IMHO, it’s the smokiness that really makes these chicken skin chips shine.
- Black Pepper: A dash of black pepper brings a subtle kick and enhances the overall flavour profile. It’s that little bit of spice that rounds out the seasoning perfectly.
- Cayenne Pepper (not pictured, optional): If you like a little heat, a pinch of cayenne will do the trick! It adds a spicy kick that contrasts nicely with the richness of the chicken skin.
HOW TO MAKE CRISPY CHICKEN SKIN CHIPS (KEY TIPS)
You can find full instructions for how to make oven baked chicken skin in the recipe card down below, but here are a few quick tips to keep in mind:
- Dry the chicken skins thoroughly. Before seasoning, make sure to pat the chicken skins dry with paper towels. Removing excess moisture helps achieve maximum crispiness during cooking.
- Experiment with seasonings. Don’t be afraid to play around with the spices! Adjust the amounts to your taste or try adding other seasonings like chili powder or herbs to create your own unique flavour.
- Ensure all the chicken skins are nicely coated in the seasonings before baking for maximum flavour. For the best results, mix your seasoning in a bowl before adding it to the chicken skins. This ensures that all the skins are nicely coated and evenly seasoned for maximum flavour!
- Use a wire rack. If you have one, place the chicken skins on a wire rack set over a baking sheet. This allows air to circulate around the skins, promoting even cooking and extra crispiness! If you don’t have one, you’ll simply have to flip the chicken skins halfway through baking to get the same results.
- Use a single layer. Whether using the oven or air fryer, arrange the chicken skins in a single layer without overlapping. This allows for even cooking and prevents sogginess. Depending on how many chicken skins you have, you’ll probably have to do them in several different batches.
- Monitor cooking time. Keep a close eye on the cooking time, as it can vary based on your oven or air fryer. Check for a golden-brown color and a crispy texture, but be careful not to burn them! Remember, they will continue to crisp up a bit as they cool.
- Drain on paper towel. After cooking, let the chicken skins drain on paper towels for a minute to absorb any excess oil. This will help keep them crispy and prevent them from becoming greasy!
- Let them cool. Once cooked, allow the chicken skin chips to cool for a few minutes before serving. They will continue to crisp up as they cool, enhancing that satisfying crunch.
- Store properly. If you have leftovers (which is unlikely in our house!), store the chips in an airtight container to maintain their crispiness. For the best texture, consume within a few days.
- Pairing. Think outside the box for dips! Try serving your chicken skin chips with your favourite sauces, like ranch, sriracha mayo, or guacamole, for a tasty treat.
FREQUENTLY ASKED QUESTIONS
When it comes to chicken skin chips, healthiness can be a bit subjective. While they do pack a satisfying crunch and burst of flavour, it’s important to remember that chicken skin is high in fat—mainly unsaturated fats, which can be beneficial in moderation.
This recipe uses minimal seasoning and oil, making it a better choice than many processed snacks. And they’re oven baked or air-fried instead of deep fried. Plus, if you’re saving skins from store-bought chickens or sourcing them from your local butcher, you’re opting for a whole food that can be part of a balanced diet.
Let me just say this though – chicken skin chips are a DREAM on the keto diet.
Absolutely! Chicken skin is a keto-friendly superstar and one of my all time favourite keto snacks! Packed with healthy fats and low in carbs, it fits perfectly into your low-carb lifestyle. Whether you’re munching on these crispy chicken skin chips as a snack or adding them to your favourite dishes for extra crunch, they’re a delicious way to satisfy those cravings without straying from your keto goals.
To achieve that irresistibly crispy chicken skin, start by ensuring the skins are as dry as possible before cooking—pat them down with paper towels to remove any excess moisture. Using a little olive oil helps promote browning and crispiness, so don’t skimp on it! Season the skins generously, and spread them out in a single layer to allow for even cooking.
Cooking them on a wire rack can also enhance air circulation, ensuring they crisp up all around. Lastly, keep a close eye on them as they cook, adjusting the time as needed until they reach that perfect golden-brown colour. Follow these steps, and you’ll have perfectly crispy chicken skin chips that you seriously won’t be able to get enough of!
Yes, if you have any leftover fried chicken skin, it’s best to refrigerate it to keep it fresh and safe to eat. Store it in an airtight container to prevent it from becoming soggy. Just be aware that refrigeration can affect the crispiness, so for the best texture, try to enjoy them fresh! If you need to store them, you can reheat them in the oven or air fryer to bring back some of that delightful crunch.
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CHICKEN SKIN CHIPS
Ingredients
- 8-10 Chicken Skins (from thighs or breasts, cleaned of excess fat)
- 2 tbsp Olive Oil
- 1 tsp Salt or to taste
- 1/2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 1/4 tsp Black Pepper
- 1/4 tsp Onion Powder
- Pinch of Cayenne Pepper optional, for a bit of heat
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup. Place a wire rack on top for optimal crispiness.
- Pat the chicken skins dry with paper towels. Drying them well is key to getting that extra crunch!
- In a bowl, mix together the salt, garlic powder, smoked paprika, black pepper, onion powder, and cayenne, if using.
- Add the chicken skins to a bowl along with the olive oil and mixed spices. Toss to coat well.
- Lay the skins flat on the wire rack in a single layer. Make sure they’re not overlapping to allow maximum air circulation and even crisping.
- Pop the tray into the oven and bake for 25-30 minutes, (flipping halfway through if not using a wire rack), until the skins are golden-brown and crispy.
- Drain them on a paper towel lined plate for a minute to absorb any excess grease. Then let the skins cool for a few minutes (back on the wire rack). They’ll crisp up even more as they cool. Once ready, enjoy them as-is or crumble them over your favourite dishes for a flavourful, crunchy boost.
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Notes
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