Crispy chicken skin crackers

These things, while I’m sure are not healthy for anyone, will absolutely melt in your mouth! It’s only weird if you make it weird, let’s go!

Grab your chicken and start separating the skin. If you come across any little hairs that didn’t get plucked, I like to leave em – they are so crunchy!! 🤮

Flatten em out across a wire rack (single layer!!) that is sitting on top of a cookie sheet. You’ll definitely want to spray that rack with some cooking spray first tho, this shit will definitely stick if you don’t.

I hit some of the skins with some garlic salt and the others with some of that black magic looking container stuff from a few posts back. I’ll find the link and update when I’m done with this. I hate “drafts.”

275 degrees F for 60 – 90 minutes. I really didn’t keep track of time, just checked on them occasionally. They finally got to a point where they felt really dry but no color! I bumped the temp up to 325 and by the time the alarm went off to tell me the oven was at temp, they were done!

Enjoy! HAVE FUN!!!