Chicken skin and fat can become crisp cracklings plus rendered cooking fat. Use the cracklings as a crunchy topping and save the rendered fat for vegetables, eggs, or potatoes.

Ingredients

• Chicken skin and fat
• Sea salt
• Black pepper
• Optional garlic powder
• Optional smoked paprika
• Optional herbs such as thyme or rosemary
• Parchment paper

Directions

1. Heat the oven to 375 F and line a sheet pan with parchment.
2. Spread chicken skin and fat in a single layer.
3. Season lightly with salt, pepper, and optional spices.
4. Bake 25 to 40 minutes, turning once, until crisp and golden.
5. Drain cracklings and strain the rendered fat into a clean jar.