Cut chicken skin into pieces about 2” square and spread out in a
single layer on a rimmed baking sheet. Cover with another baking sheet so the
skin is squashed between the two sheets. Put something heavy like a cast iron
skillet on the top sheet to hold it down. (Be sure to leave the hot pad over
the handle on the skillet when you take it out so no one accidentally tries to
pick it up or move it! It will be hot!) Bake for about 25 minutes with the
chicken. Carefully remove the baking sheet from the oven and pour off the
grease. (I save the grease and use it for cooking.) Take the Chicken Chips off
of the baking sheet; you may need to use a metal spatula to free them from the
sheets. Salt, if desired, and serve. Best eaten right away.
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