Cortezas crujientes de piel de pollo al horno (chicharrones)

Ingredientes

• 8 raw chicken skin pieces from thighs or breasts
• salt and pepper
• seasoning of your choice

Preparación

1. 1

   --- NOTES ---

2. 2

   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.

3. 3

   --- Preparation ---

4. 4

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

5. 5

   --- Method ---

6. 6

   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.

7. 7

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

8. 8

   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.

9. 9

   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.

10. 10

    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.

11. 11

    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