Crispy Chicken Skin Chips (Chicken Cracklings)
These two-ingredient crispy chicken skin chips can be made in an air fryer or oven. I bet you can’t eat just one chicken crackling!
Servings: 4 people
Ingredients
- 8 chicken skins I normally use skins from chicken thighs
- ½ teaspoon Diamond Crystal kosher salt
Instructions
- Pat the chicken skins dry with a paper towel and sprinkle salt on both sides.
Air Fryer instructions
- Lay three or four chicken skins in a single layer, skin-side down, on the air fryer basket and program the air fryer to cook at 400°F for a total of 12 minutes.
- At the halfway point (i.e. 6 minutes), flip the chicken skins over so they are skin-side up.
- Air fry the chicken skins the remaining 6 minutes or until crispy. Add a minute or two to the cooking time if the skin is still a little flabby in parts.
- Remove the chicken cracklings from the air fryer and place on a wire rack to cool.
- Dump out any chicken fat on the bottom of the air fryer before repeating the steps with the remaining chicken skins.
Oven instructions
- Heat the oven to 400°F convection or 425°F (non-convection) with the rack in the middle. Place the chicken skin in a single layer, skin-side down, on top of stainless steel wire rack on a foil-lined rimmed baking sheet.
- Pop the tray in the oven and bake for 10 minutes.
- Then, flip the chicken skins skin-side up and bake for 10 more minutes or until golden and crispy.
Video
Notes
What serve with these chicken chips:
These crispy cracklings taste delicious on their own, but they’re even more amazing dipped in Guacamole, Spicy Pineapple Salsa, Whole30 Sriracha, Caesar Dressing, or your favorite hot sauce. The chicken cracklings also taste great crumbled on top of salads as a low-carb crouton substitute.
Nutrition
Calories: 260kcal | Carbohydrates: 0g | Protein: 11g | Fat: 24g