How to make keto friendly chicken crackling chips
These low carb nacho chips are keto, carnivore, and paleo friendly. Super easy to make, and very delicious.
Equipment
- Baking sheet
- Knife
Ingredients
- 6-7 oz (200g) chicken skin skin from 5-6 chicken legs
Chip Seasoning
- 1 tsp (3g) garlic powder
- ½ tsp (1g) cayenne pepper
- 1 tsp (2g) paprika
- salt & pepper apply liberally
Alternative Seasoning
- favourite pre-made seasoning
Instructions
- Cut chicken skins into pieces slightly larger than you want your chips, they will shrink a bit in the oven
- Mix dry spices together and combine well. Season chicken skin lightly on both sides
- Cover baking sheet with aluminium foil and place chicken skins flat and spaced out
- Bake in 375°F [190C] oven for 25-30 mins, until crispy and golden brown, you should be able to hear them sizzle. Keep a close eye on them and don't let them burn, it happens quick!
- Remove from oven and drain chips on paper towel, save the fat for cooking oil
- Serve with your favourite low carb dip, or as a crunchy keto snack!
Notes
- Macros will vary depending on fat content of chicken skin, and amount of fat rendered off during cooking
- You could use other poultry skin for this as well
- See post above doe details about using salami or bacon to make chips
- Store bought keto friendly chip options discussed in post above
Nutrition
Calories: 80kcal
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Looking for a different low carb recipe?Something you don't see here or looking for a low carb version of your favourite recipe? Let me know so I can get working on it! Contact me directly or leave a comment!