by adashofbitters
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adashofbitters's Notes:
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chicken skin
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flaky sea salt, for finishing
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Preheat oven to 375. Line a sheet pan with parchment. Place chicken skin on the parchment. Put another piece of parchment on top of the skin, and a second sheet pan on top. Place in the oven, weighted down with a heavy pot, and bake for 30 minutes. Remove from pan, drain on paper towels, and sprinkle with flaky sea salt.
Ask the hotline about this step!Love it. The best/easiest recipe I've found for these. I like to break them up into the filling of my papusas for a little crunch.
My mother-in-law makes a version of these, but they're not flattened. Yours seem super easy to prepare, and just as decadent as hers. I'm making them.
In the Philippines they have a version of this called chicharon manok (chicken chicharrones). Truly addictive. I really like your method -- in the oven rather than deep-frying. I'll be trying this!
Ha--this is exactly what I do, except I sandwich with a silpat. I also do it for precooked skin that has gotten flabby in the fridge from a leftover roast chicken.