This oven roasted chicken skin (AKA cracklings) recipe makes a great snack and you also have no waste when you're using the meat for a different recipe.
Preheat the oven to 450F and line a baking sheet with aluminum foil (for easy clean up).
Pat dry the chicken and lay flat on the foil. Lightly salt and pepper the chicken skins.
Bake chicken skins for ~ 13-16 minutes or until crispy. 10 minutes may work for thighs, drums may be 12 minutes, breasts may be 16 minutes.
Lay on paper towels to soak up the grease (or a drying rack) and cool down. Happy snackin'! Beckie
Notes
Cooking chicken skin directly on the sheet pan (no aluminum foil) will make it easier to remove from the pan. It will also cook quicker. If you cook chicken skin on an unlined sheet pan, check chicken skins at ~9-10 minutes as they will be done faster. I prefer this method but aluminum foil is easier clean up.