Who doesn't love the satisfying crunch of a crispy, salty chip? We've taken the classic potato chip and put our pasture raised spin on it! That's right, chicken skin chips (also known as cracklings)! They are delightfully crunchy and so much better for you than a traditional potato chip fried in seed oils. When paired with a caramelized onion dip packed with fresh chives, garlic, and a hint of lemon – this is a tasty, low-carb / keto friendly snack the whole family will love!

INGREDIENTS

• 1 Lb. 1915 Farm Pasture Raised Chicken Skins
• Kosher salt
• 2 Tbsp extra-virgin olive oil
• 1 Lb. yellow onions (about 3 medium), thinly sliced into half moons
• 2 shallots, thinly sliced (optional, but they add nice variation)
• 2 cups sour cream
• 2 Tbsp fresh lemon juice (about 1 small lemon)
• 2 garlic cloves, peeled and grated or finely minced
• 1/4 cup chives, finely minced

INSTRUCTIONS

For the Dip – 

Place a large heavy skillet over medium heat. Add olive oil followed by sliced onions and shallots. Season with a few large pinches of kosher salt and stir to combine. Cook, stirring occasionally, until onions are soft and starting to turn golden. Remember, you can't rush caramelized onions – we don't want them to burn before they soften and get soft and sweet, so enjoy the process! Reduce heat to low and continue to cook, stirring every few minutes until the onions are deep golden brown and are about half their original size. This typically takes 45-60 minutes total. 

Transfer onions to a cutting board and finely chop. Place in a large bowl followed by the sour cream, lemon juice, garlic, and chives. Season with a few pinches of salt and stir well to combine. Taste and adjust seasoning as needed. Cover and chill until ready to serve.

For the Chicken Skin Chips –

Preheat oven to 400°F. Prepare a large sheet pan fitted with a wire rack. Remove chicken skins from package, trimming any to size with sharp scissors. Pat dry and lay completely flat, not overlapping, on wire rack over the baking sheet. You may need two sheet pans depending on the size of yours.

Bake for 10 minutes, then flip each chicken skin over using tongs, and return to the oven for 10-15 more minutes. When the chips are golden and crispy, dripping with delicious chicken fat (schmaltz) – they're done! Don't forget to reserve the schmaltz for future use. 

Season chips immediately with kosher salt when they're hot out of the oven. Serve alongside caramelized onion dip and enjoy!

We hope you enjoy this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our pasture raised chicken – consider subscribing to the new Grassroots Meat Club (ships free in TX, reduced in other states) which always has the option to add extras, like chicken skins or premium steaks! Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!