Keto Crispy Chicken Skin Chips (Oven or Air Fryer)

5 from 2 votes

These chicken snack skins are a crunchy snack and even better than potato chips because they are the ultimate guilt free snack!

Prep Time 15

Cook Time 40

Servings servings @1 ounce

Calories 81kcal

Author Brenda Bennett/ SugarFreeMom

1/2 pound chicken skin ( about 4 pounds of bone in chicken thighs)
1/2 tsp sea salt and black pepper
optional: 1/4 tsp of each; onion powder, garlic powder or your favorite seasonings

Preheat oven to 375 degrees F. Line 2 baking sheet pans with parchment paper.
Spread chicken skin flat and in a single layer on pans. Use a sharp knife to cut some extra large pieces in half, if desired. Season both sides with a little bit of salt and pepper.
Place another piece of parchment paper over the skins on both sheet pans.
Place another baking sheet on top of the pans to weigh down and help prevent the skin from curling.
Bake 20 minutes then rotate pans. Continue to bake until 40-45 minutes or until golden and crisp. Transfer skins to a paper towel to drain excess grease. Enjoy immediately!

You can line the bottom of the air fryer or rimmed baking sheet with foil or parchment paper before adding the raw chicken skins on top of the air fryer basket or stainless steel wire rack. When you’re done cooking, just carefully lift up the foil or parchment paper and discard.
Lay three or four chicken skins in a single layer, skin-side down, on the air fryer basket and program the air fryer to cook at 400°F for 12 minutes.
At the halfway point (6 minutes), flip the chicken skins over so they are skin-side up.
Air fry the chicken skins the remaining 6 minutes or until crispy. Add a minute or two to the cooking time if the skin is still a little flabby.
Remove the chicken skin from the air fryer and place on a wire rack to cool.
Dump out any chicken fat on the bottom of the air fryer before repeating the steps with the remaining chicken skins.

This recipe was first published in Sept 2019.