Chicken Skin Chips
4 servings
30 minutes
The simplest recipe in which chicken skin achieves a pleasant crispiness. It should be cooked in the same way as fatty bacon - covered with parchment. This way the chips will retain their shape and get rid of excess fat. The curd mousse with lemon zest here perfectly sets off and refreshes the chips, which is why the dish stops seeming like a concentrate of fat.
1
Prepare all the ingredients.
2
Remove the skin from the chicken using a knife. The recipe only requires the skin; other dishes can be made from the remaining chicken.
- Chicken skin with fat: 1 piece
3
Use a knife to remove excess fat from the inner side of the skin.
- Chicken skin with fat: 1 piece
4
Cut the skin into large pieces.
- Chicken skin with fat: 1 piece
5
Place the stretched pieces of skin on a baking sheet lined with parchment paper. Salt them.
- Salt: to taste
6
Place a second sheet of baking paper on top. Press down with a second baking tray.
7
Bake the skin in the oven at 180 degrees for 10-15 minutes until golden brown and crispy.
8
Prepare the filling. Remove thyme leaves from the stem and chop.
- Fresh thyme: 1 sprig
9
Mix cream cheese, chopped thyme, and the zest of half a lemon in a bowl. Add salt and squeeze in some lemon juice.
- Cottage cheese: 50 g
- Fresh thyme: 1 sprig
- Lemon: 1 piece
- Salt: to taste
- Lemon: 1 piece
10
Place the finished chips on paper towels to remove excess fat. Add a little more salt if necessary.
- Salt: to taste
11
Place the filling on the ready chips.
12
Garnish with black ground pepper and leftover lemon zest.
- Lemon: 1 piece