Chicken Skin Chips
Sizzle Loops
Chicken Skin Chips
8gprotein25minutes$1.00est. cost16gprotein per $2servings
The shot: The pan lift reveal of flat glass-crisp skins, then the shatter test next to the mic. Zero-waste angle in the caption.
Ingredients
- about 4 oz, from 6 thighschicken skin, saved from thighs
- 1/2 tspsalt
Serves 2.
8g
Protein
18g
Fat
0g
Carbs
195
Calories
Macros per serving, estimated from USDA-typical values. Serves 2. Estimated cost about $1.00 for the full recipe.
Steps
- 1
Heat the oven to 400 F.
- 2
Lay the skins flat on parchment, salt them, and cover with a second sheet and a second pan.
- 3
The top pan presses them flat while they render. Bake 20 to 25 minutes until deep golden.
- 4
Cool 2 minutes on a rack. They shatter like chips because they are chips.
Keep the pan hot
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