Low Carb Chicken Cracklings

These low carb chicken cracklings are a great way to prepare chicken skin after you’ve boiled a whole chicken! These cracklings are an awesome crunchy and savory snack!

I’m always trying to come up with ways to not waste food, so I was extremely happy to make these low carb chicken cracklings! One of my favorite ways to cook chicken to use in dishes such as chicken salad and casseroles is to boil a whole chicken. I like to use the bones for chicken bone broth but hadn’t found a great use for the skin…until now! I hope you’ll enjoy these fun chicken cracklings!

Let’s talk about the prep work for making these cracklings!

First, after boiling your chicken, you’ll want to let it cool until it’s comfortable to handle. Then remove as much of the skin as possible. If necessary, you can dry the skin a little with paper towels. You can use a large chicken or two smaller chickens to make these cracklings. You won’t be able to remove and use all the skin from the wings. After you remove the skin, you’ll want to cut it into pieces. I roughly cut mine and they weren’t all the same size or shape. Next, choose a baking pan or sheet pan large enough to be able to place all the skins without any of them overlapping. You’ll actually need two of the same sized baking pans to make these cracklings. You’ll also want to cut two pieces of parchment paper large enough to cover the bottom of your baking pans.

Are these low carb chicken cracklings difficult to make?

Now that you’ve done all the prep work, making these cracklings is easy! First, use one piece of parchment paper to line one of your baking pans. Then set the skin pieces on the parchment paper, stretching them out without tearing them, making sure no pieces overlap. I simply sprinkle my salt and chili powder over the skins after placing them in the pan. After seasoning the skins, place your second piece of parchment paper directly on top of the skins. The key to keeping your cracklings from curling up is to place the second baking pan on top of the parchment paper and press it down firmly onto the skins and bake the entire time with the second pan on top of the skins. The cracklings come out of the oven a little greasy, so I set mine out onto paper towels to drain some of the grease.

How can I serve these low carb chicken cracklings?

You have some great options for serving these delicious cracklings. They can be eaten as a snack or appetizer. You can serve these right out of the oven or you can refrigerate and serve them cold. I have to tell you, these cracklings are awesome to just eat plain! You can also dip them in vegetable dip, guacamole, salsa, or even hot dips like spinach artichoke dip. Another option is to crumble some cracklings and use as a topping for salads, soups, or even to top casseroles to give them a nice crunchy topping. You can also use these cracklings in place of crackers and serve them with a cheese and meat appetizer platter. I love making keto charcuterie boards and can already see these cracklings being added for a fun, crunchy, and delicious element!

Need some more savory snack and appetizer dishes? Here you go!

Dad’s Keto Pepperoni Cheese Bites

Isaac’s Keto Hot Wings

Keto Salt and Vinegar Wings

Mom’s Keto Deviled Eggs

Helpful Hints:

*The number of servings you’ll get from these cracklings will vary based on the size of the chicken or chickens you use.

*The key to keep your cracklings from curling up is to press a second baking pan onto the skins and bake the entire time with the pan on top.

Main Kitchen Equipment and Utensils:

• Two large baking pans
• Knife and cutting board

Splash of Encouragement:

***All Scripture is given by inspiration of God, and is profitable for doctrine, for reproof, for correction, for instruction in righteousness, that the man of God may be complete, thoroughly equipped for every good work. 2 Timothy 3:16-17***