Ever wonder what to do with the chicken skin? Turn it into a salty, crispy, (somewhat) greasy snack!

Place parchment paper on a baking sheet (mine was previously used for cookies, that’s why it’s a bit discolored):

Stretch out the skin (from fresh or boiled chicken) on the parchment paper. Sprinkle it with salt, pepper, and your choice of herbs (I used thyme and oregano):

Cut/lightly score the skin into strips about 1″ wide. Add a layer of parchment paper on top:

Place another baking sheet on top, and add a weight:

Bake at 325 for 35 minutes, or until browned. It may not be crispy at this point, but will crisp up as it cools:

Break into strips and drain on paper towels:

Crispy Chicken Skin:

Yum!

-R