Oven Fried Chicken Skin Cracklings (Chicharrones)

Step 1

I struggled finding nutritional information for chicken skin from one thigh or chicken breast as sizes vary. I did find information per 1 ounce (28 g) of chicken skin, so that is what I used to calculate nutritional information for this snack. Actually, the serving size is 2 pieces of skin, but the actual food weight will vary depending size.

Step 2

Preheat oven to 400 F and place rack to middle position. Line a large rimmed baking sheet with parchment paper.

Step 3

Remove the chicken skin from the thighs or chicken breasts. Trim any large pieces of fat from the edges with a knife. Scrape away any extra fat or skin on the underside of the skin.

Step 4

Dry the skins completely on paper towels and stretch out onto the parchment paper in a single layer.

Step 5

Season lightly with salt and pepper or your favorite seasoning. Go easy because the chicken skin will shrink (as much as 50%) as it cooks, concentrating the seasoning. The chicken skin will fry in its own fat.

Step 6

Bake for approximately 20 minutes or until browned and crisp. They should be a deep golden brown, a little darker than the photos. Remove from the pan and drain excess fat on paper towels.

Step 7

Cool completely and store in an airtight container in the fridge. Place on a sheet pan in a 350 F oven for several minutes to re-crisp if needed.

Step 8

Makes 8 oven fried chicken skin chips. Nutritional Info: per 1 ounce/28g: Calories: 126g, Fat: 12g, Carbs: 0, Protein: 4.5, NET CARBS: 0