I like salty snacks, have for decades, but have gotten tired of chips, crackers, nuts, etc. No high blood pressure problems to worry about. Weight? Need to lose plenty, so was looking for something new that doesn't pack on the carbs or spike my blood sugar.
Jerky is great, but time consuming to make. Chicken and pork jerky is cheap to make but still takes time and planning. Pork rinds? Meh. And then I see a YouTube video on crispy baked chicken skin, aka chicken cracklins. Wow. I'm hooked.
I buy cheap bone-in, skin-on chicken or chicken parts in the bulk packs. I usually bone and skin them myself, using both to make broth. No longer. Now the skin gets spread on a rack, seasoned, and baked at 400°F until crispy about 30 minutes, give or take. They shrink like 75%. The fat gets rendered out leaving crunchy goodness.
I searched and did not find another thread about chicken skin cracklins. Forgive me for not having better pics, but this is all still an experiment for me...AND I LOVE IT!
Half-sheet pan and rack used for ten chicken thigh skins (spray both sides of the rack with oil for easier cleaning).
The last cracklin' I made today before I thought to take a pic.
Every chicken or chicken part I buy in the future will be skinned for cracklins.
Happy Crunchin'!
Ray
Jerky is great, but time consuming to make. Chicken and pork jerky is cheap to make but still takes time and planning. Pork rinds? Meh. And then I see a YouTube video on crispy baked chicken skin, aka chicken cracklins. Wow. I'm hooked.
I buy cheap bone-in, skin-on chicken or chicken parts in the bulk packs. I usually bone and skin them myself, using both to make broth. No longer. Now the skin gets spread on a rack, seasoned, and baked at 400°F until crispy about 30 minutes, give or take. They shrink like 75%. The fat gets rendered out leaving crunchy goodness.
I searched and did not find another thread about chicken skin cracklins. Forgive me for not having better pics, but this is all still an experiment for me...AND I LOVE IT!
Half-sheet pan and rack used for ten chicken thigh skins (spray both sides of the rack with oil for easier cleaning).
The last cracklin' I made today before I thought to take a pic.
Every chicken or chicken part I buy in the future will be skinned for cracklins.
Happy Crunchin'!
Ray