Crispy Chicken Skin Cracklings… great substitute for bacon. I know. Seriously? Chicken skin cracklings? I never thought I would one day post about such a recipe. Over the years, crispy chicken skin has become more and more popular. You know, sort of like the bacon and maple doughnuts. I mean, who would have thought that bacon would one day be used in in a variety of sweets. But you know, I tried the bacon and maple doughnut … and it was delicious! It seems that crispy chicken skin has made it as the next “bacon”…. maybe it’s just a fad. Or maybe it’s come and gone already, and I’m still behind times:).

However, I’ve certainly seen creative recipes using chicken skin cracklings. Aside from simply serving them as an appetizer with hot sauce, there’s the crispy chicken skin ice cream…. and ice cream served in crispy chicken skin “cups”. Yes, ice cream. No surprise there, because if bacon is used, why not crispy chicken skin? It almost tastes like crispy bacon… salty and crunchy. And it is delicious! I’m not even kidding…

Ingredients

• chicken skin, rinsed and dried
• sea salt

Preparation

1. Preheat oven to 350 degrees F.
2. Remove any large globules of fat from the skin, rinse and pat skin dry.
3. Sprinkle a pinch of salt on both sides of chicken skin.
4. Spread out onto parchment-lined baking sheet, top with parchment and another baking sheet, and place a cast iron skillet or other heavy, oven-proof pot or pan to weigh it down.
5. Bake until cooked through and crisp, about 45 minutes total, but check after 20 minutes.