Sunday, December 4, 2011

Chicken Chips Courtesy of Dana Carpender

I read about these in Dana's blog quite some time ago, and to be frank, the sound of them just didn't turn me on, so I never posted it here and never tried them. There is a new post in her blog with how to make them again. I got to thinking about it, and if you eat pork rinds, you are eating pig skin deep dried to a crunch. I never hesitate to eat chicken skin that is roasted, so I think I'll try these.

Chicken Chips

It seems like every time Dana mentions "Chicken Chips" in any blog entry or post on Facebook, someone will ask, "What are chicken chips???" (The other common question is about fat-fasting. We'll get to that shortly.) So we decided to give Chicken Chips a page of their own, with an easy link that can be quickly used pretty much anywhere.
Chicken skin
1) Preheat the oven to 375^F.
2) Take any and all chicken skin you have on hand -- chunks of chicken fat will work, too -- and spread them out as flat as you can on the broiler rack.
3) Bake for 10 to 15 minutes, or until the skin gets brown and crunchy (thicker pieces take longer than thinner ones). Sprinkly with salt and eat like chips -- these are not to be believed!
Yield: This will totally depend on how much chicken skin you bake, but here's the info that really matters: There's no carbohydrates in here at all!
(From Dana's best-selling 500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love , page 244.)

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