Directions

1. Preheat oven to 275° F low fan. Place a metal resting rack into the center of a quarter sheet tray. Spead the chicken skins out flat on the resting rack. Bake for 45 minutes. If the skin is not yet evenly golden brown, bake for another 15 minutes. Continue this process until the chicken skins are golden brown and crispy. Remove from oven and cool down to room temperature, about 30 minutes. Place chicken skin on a cutting board and shave with a knife as thin as possible then continue chopping until the chicken skin is minced. Set aside.