While growing up our mom never got chicken with skin on and if she did, she threw it away. I recently found out that they make an amazing snack. You can also fry them if you like but I prefer the baked version. Contrary to the popular belief, chicken skin is not at all unhealthy.
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Preheat oven to 350 deg F
Line a Baking tray with parchment paper/paper towel
Rinse and pat dry the chicken skins with paper towels.
Lay skins down on parchment paper and sprinkle salt, pepper and chili flakes on surface of each skin.
Take another paper towel and place on top of the skin and then take another baking tray of the same size and place on top to weigh down the skins. This keeps the skins flat during cooking and also prevents oil splattering in your oven.
Bake for about 40-45 minutes checking halfway, and a few times after that, to ensure chicken skins are not burning. Cook skin until crisp, being careful not to burn… the more fat is rendered, the crispier the crackling.
You can drain the fat that accumulates… a few minutes before the end of the cooking time, and then bake the skins uncovered until nice and crispy.
Sprinkle with Chaat masala or seasoning of your choice.
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