This crispy chicken skin will change your life! chicken

Ingredients

• 500 g Chicken Skin (Trimmed, pat‑dried with paper towels; remove any excess fat or meat)
• 1 tsp Sea Salt (Fine sea salt, sprinkled evenly over the skin)
• 0.5 tsp Black Pepper (Freshly ground, optional for extra flavor)

Instructions

1. Prepare Trays and Parchment

   Line both baking trays with parchment paper, making sure the sheets fully cover the bottom and extend slightly up the sides.

   Time: PT2M

2. Dry and Season Chicken Skin

   Pat the chicken skin completely dry with paper towels. Lay the skin in a single layer on the parchment of the bottom tray. Sprinkle sea salt and optional black pepper evenly over the top.

   Time: PT5M

3. Press and Begin Baking

   Place the second tray (also lined with parchment) on top of the skin, pressing down firmly so the skin stays flat. Transfer both trays to a pre‑heated oven at 160°C.

   Time: PT2M

   Temperature: 160°C

4. Initial Bake

   Bake for 10 minutes, then carefully lift the top tray and parchment to check the skin. If it is not yet golden, replace the top tray and continue baking for another 10 minutes.

   Time: PT20M

   Temperature: 160°C

5. Increase Heat and Finish Crisping

   Remove the top tray and the top layer of parchment. Increase oven temperature to 170°C and bake for an additional 5‑7 minutes, or until the skin is deep golden‑brown and crisp.

   Time: PT7M

   Temperature: 170°C

6. Cool and Serve

   Remove the tray from the oven, let the skin cool on a cooling rack for 3‑5 minutes. The skin will crisp up further as it cools. Serve immediately or store as directed.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

0 g

Fat

12 g

Fiber

0 g