Crispy Chicken Skin Chips

Chicken skin chips are crispy, salty, and seriously addictive, with that perfect golden crunch you won’t be able to stop snacking on.

Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings Servings

Ingredients

8-10 chicken skins from thighs or breasts, cleaned of excess fat
2 tbsp extra virgin olive oil
1 tsp salt or to taste
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp onion powder
¼ tsp black pepper
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.

Notes

Air fryer option: Follow the same steps, but cook at 375°F for 10–12 minutes, flipping halfway if needed, until crispy and golden.

Chicken skins aren’t always packaged, but most butchers will sell them if you ask. You can also save and freeze them from other recipes.

Trim excess fat if needed: Too much thick fat can make the skins chewy instead of crisp, so a quick trim helps them cook more evenly.

Watch closely near the end: They can go from perfectly golden to overdone pretty quickly, so keep an eye on them in the last few minutes.

They crisp as they cool: Don’t worry if they aren’t fully crisp straight out of the oven, they’ll firm up as they rest.

Best enjoyed fresh: These are at their crispiest right after cooking, but you can reheat leftovers in the oven or air fryer to bring them back to life.

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