Chicken Skin Chips
We love crackers but all the crackers available, keto or non keto, have carbs. These chicken skins make delicious crackers and stand up to the "dip" test. The best part about them is there is zero carbs and no additional oils
Servings: 4
Calories: 170kcal
Equipment
Ingredients
- 6 ounces Chicken Skins
- Redmond Real Salt
Instructions
- Preheat oven to 350 degrees
- Cut Chicken Skins into pieces (generally 2-3 pieces from each skin)
- Place a sheet of parchment paper on a sheet pan
- Lay Chicken Skins on the parchment paper and blot dry with a paper towel
- Sprinkle with seasoning. (we highly recommend Redmond seasonings)
- Flip skins over and season the other side
- Cover chicken skins with another sheet of parchment paper.
- Place second pan on top of skins and bake at 350 degrees for 30 - 35 minutes
- Check the skins around the 20 minute mark to make sure they are baking evenly
Video
Notes
The below nutrition facts are an approximation. It is very difficult to figure out the exact nutrition because there is leftover fat in the pan and the skins lost water weight in the cooking process
Nutrition
Serving: 1ounce | Calories: 170kcal | Protein: 13g | Fat: 13g