- ½ pound chicken skin
- Kosher salt, freshly ground pepper
- Preheat oven to 350°
- Cut to desired number of crisps
- Flatten, flesh side down, on a parchment-lined baking sheet.
- Season with salt and pepper; top with another sheet of parchment and baking sheet (to keep skin from curling).
- Bake until browned and crisp, about 1 hour.
- Remove top baking sheet and paper
- Let cool 10 minutes.
Ideal for those who love the delicious skin from a roast chicken!