Snack
Crispy chicken skins
Made from the skin you would otherwise throw away, with no carbohydrate at all — and the rendered fat left in the sheet is worth keeping too.
0gnet carbs
12gfat
5gprotein
128kcal
Per serving40 minServes 4
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Ingredients
For the whole dish · serves 4
- Chicken skin4 oz
- Sea salta good scattering
- Black peppera good grind
Method
6 steps · 40 minutes
- Heat the oven to 350F. Ask the butcher for the skin, or save it whenever you bone out thighs.
- Scrape the underside with a knife to take off any fat lumps, then lay the pieces flat and unfolded on a lined sheet.
- Sit a second sheet on top to weigh them down. Without it they buckle and cook unevenly.
- Bake 25 minutes, then lift the top sheet and check. They should be flat, golden and rigid.
- Give them 5 more minutes uncovered if any part is still pale.
- Drain on paper towels and salt straight away. Pour the fat left in the sheet into a jar — it is the best thing to fry eggs in.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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