Introduction

Chicken skin chips are a crispy, flavorful snack or garnish that transforms leftover chicken skin into a delicious treat. With simple seasonings and a quick cooking method, you can enjoy crunchy chips that add a savory punch to any meal.

The image shows seven irregularly shaped pieces of golden brown crispy fried pork skin arranged on white paper towels that cover a wire rack. The pork skins have a bubbly, crunchy texture with darker and lighter shades of orange and brown, indicating they are well-fried. Some pieces have a sprinkling of fine reddish seasoning on top, adding a slight dusty look. The white paper towels beneath soak up excess oil, and the wire rack beneath is partially visible. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ lb chicken skin (about 8 pieces removed from thigh or breast, including any excess yellow fat)
½ cup water
¼ tsp kosher salt
¼ tsp white pepper
¼ tsp garlic powder
¼ tsp paprika
¼ tsp cayenne pepper

Instructions

Step 1: Place the chicken skin face down in a cold nonstick pan along with any excess chicken fat.
Step 2: Turn the heat to medium and cook until you hear sizzling, about 1 to 2 minutes.
Step 3: Add water to the pan and bring to a high simmer. Reduce the heat back to medium and cook until the water evaporates, allowing the rendered fat to crisp the skin. Flip as needed until the skin is deep golden brown.
Step 4: Remove the crispy chicken skin and drain on a paper towel. In a small bowl, mix the salt, white pepper, garlic powder, paprika, and cayenne pepper. Sprinkle this seasoning on the hot chicken skin.
Step 5: Optionally, cut the chicken skin into bite-sized pieces and use them as a crunchy topping for stir-fries, noodles, or soups. Strain and save the rendered chicken fat in a glass or airtight container for cooking potatoes or vegetables.

Tips & Variations

For extra crispiness, ensure the skin is completely dry before cooking by patting it with paper towels.
Adjust the cayenne pepper to control the level of heat to your preference.
Use rendered chicken fat as a flavorful substitute for oil in other recipes.

Storage

Store the chicken skin chips in an airtight container at room temperature for up to 2 days to maintain crispness. Reheat briefly in a skillet or oven to restore crunch if needed. Keep any reserved chicken fat refrigerated and use within a week.

How to Serve

A white square plate filled with many golden brown crispy fried chips stacked unevenly. The chips have a rough, bubbly texture with some darker spots, creating a crunchy look. The edges are wavy and slightly curled, showing a well-fried surface. The plate is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken skin from any part of the chicken?

Yes, skin from the thigh or breast works well. Thigh skin tends to be fattier and crispier, but both produce great results.

What if I don’t have all the spices listed?

You can customize the seasoning to your taste. Simple salt and pepper work well, or substitute with your favorite herbs and spices.

Chicken Skin Chips Recipe

Print Recipe

★★★★★

4.9 from 115 reviews

Crispy and flavorful Chicken Skin Chips made by rendering chicken skin in a pan with a touch of water to achieve the perfect crunch. Seasoned with a blend of kosher salt, white pepper, garlic powder, paprika, and cayenne pepper, these savory chips make a delicious snack or a crunchy topping for soups and stir-fries.

Author: Cleo
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: About 8 servings 1x
Category: Snack
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken Skin Chips

½ lb chicken skin (about 8 pieces removed from thigh or breast, including any excess yellow fat)
½ cup water
¼ tsp kosher salt
¼ tsp white pepper
¼ tsp garlic powder
¼ tsp paprika
¼ tsp cayenne pepper

Instructions

Prepare the pan and chicken skin: Place the chicken skin face down in a cold nonstick pan along with any excess chicken fat. This ensures even rendering of the fat as the pan heats up.
Start cooking: Turn the heat to medium and cook until you hear sizzling, about 1-2 minutes. This begins the fat rendering process.
Add water and simmer: Add ½ cup water to the pan and bring it to a high simmer. Then, reduce the heat back to medium and continue cooking, allowing the water to evaporate completely. As the water disappears, the rendered chicken fat will crisp up the skin. Flip the skin pieces as needed until they develop a deep golden brown color.
Drain and season: Remove the crispy chicken skin chips from the pan and drain on a paper towel to remove excess fat. In a small bowl, mix kosher salt, white pepper, garlic powder, paprika, and cayenne pepper. Immediately sprinkle this seasoning blend over the hot chicken skin chips.
Serve or utilize rendered fat: Serve the chips as a snack or cut into bite-sized pieces to use as a crunchy topping for stir-fries, noodles, or soups. Strain the rendered chicken fat through a sieve into a glass or airtight container to save for cooking potatoes or vegetables, adding delicious flavor.

Notes

Use a nonstick pan for best results and easier cleanup.
Be patient as the water evaporates to ensure crispy, golden skin without burning.
Save the rendered chicken fat for roasting vegetables or frying potatoes for added flavor.
Adjust cayenne pepper quantity to control the spiciness of the chips.
Chicken skin chips are best enjoyed immediately to maintain crispiness.

Keywords: Chicken Skin Chips, Crispy Chicken Skin, Chicken Snack, Rendered Chicken Fat, Savory Chips, Low Carb Snack, Chicken Cracklings