Crispy Chicken Skin
CRISPY CHICKEN SKIN
FOOD AS MEDICINE
We’re all about leaving the skin on when cooking bone in chicken breast or thighs to seal in flavor and provide saturated fat to contribute to satiety or feeling of fullness. However, sometimes recipes like braises require removing the skin, like our Keto Chicken Mole. Don’t let that precious skin go to waste–crank up the oven and make these crispy chicken skins to snack on while you wait for dinner to be ready or use them to add crunch to salads, soups and more!
Skin from about 2-3 lbs pasture raised chicken
Sea salt + black pepper
Preheat the oven to 350F. Trim meat and excess fat from the chicken skin and cut into 2-3″ pieces. Flatten with flesh side down on a parchment-lined baking sheet. Season with salt and pepper; Bake until browned and crispy about 45 minutes. Let cool about 10 minutes.