[homemade] Crispy Chicken Skins

Our traditional New Years' meal is fried chicken with collard greens and black-eyed peas. Boneless skinless thighs are the chicken cut of choice, and we buy whole thighs and debone (for stock) and remove the skins (for chicken crack).  Most of our chicken is cooked skin off so we can make crispy skins.

I admit this would look much better if I actually took the skins off the sheet trays.

To make the chicken crack:

1. Preheat oven to 350.  Line a large sheet pan with foil and parchment, and have at least one more piece of each to make a sandwich of sorts with another sheet pan on top. 
2. Remove chicken skin in one piece, place in one layer on the parchment. Usually about six skins from thighs per half sheet pan. 
3. Season sparingly – the skins will reduce to a half or third of their original size and can easily become a salt bomb. For this batch, Trader Joe's ranch seasoning and chile onion seasoning (two layers) were used. 
4. Bake for 40 minutes to an hour in the upper third of the oven. I set a timer for 20 minutes and then reduce to ten-minute intervals as it gets closer to getting done. This is generally pretty forgiving, but they can go too far and burn.  If only cooking one layer, reduce initial cook time to 30 minutes.
5. Let cool a few minutes to become crispy. 
6. Try to only eat just one. 

ASMR video from the batch above.