Chicken Skin Chips

Preheat the oven to 180°C

On a chopping board lay the skins skin-side down. Using a sharp knife scrape off any excess fat and remaining meat. So that you are left with just the thin skin.

Stretch the skins out on a lined baking sheet. Sprinkle with a pinch of flaky sea salt

Lay a second sheet of baking paper over the skins then weigh it all down with a second tray, this will keep the skins thin and flat and make them super crispy.

Cook in your preheated oven for 10–15 minutes. They are ready when they are golden brown and crisp.

Pop the chicken skins onto a paper towel while they cool to absorb any excess fat. Snap into chips.

Store in an airtight container in a cool, dark place for up to 3 days

These chicken skin chips are delcious crumbled over poached chicken breast.