Crispy Chicken Skin with Goat Cheese & Pomegranate (Low Carb)

crispy chicken skin I find myself feeling grateful for a lot of things lately.  I’m grateful for running water, the end of March madness, good friends, loving family, but most of all I’m grateful that my house is still standing. 

It was a close one, I want to tell you – downright touch and go for a few minutes there this morning.  Was it a fire?  Gas leak?  Sinkhole?  UFO crash?  No.  It was a homeschooling science experiment that almost went horribly awry. 

You see, Mr. Hungry is all guy – he and his brothers LOVED blowing stuff up when they were kids (still do).  Potato cannons, cherry bombs, you name it.  So when Hungry Jr.’s science class called for inflating a balloon using a bottle and a volatile mix of baking soda and vinegar, and Mr Hungry volunteered to assist, I knew it was a recipe for trouble. 

I won’t bore you with the details, but there was maniacal laughter, safety glasses and waaaay too much vinegar and baking soda being mixed together involved.  Had I not been home to keep things under control, the house would definitely have gotten leveled.  It was worth it to be dubbed “the Funsucker,” (though I prefer “the voice of reason”) to have our home remain in one piece.  And so we live to fight another day. 

Next week:  Exploding Ivory Soap in the Microwave.  It was nice knowing you.

Another thing I’m grateful for?  Chicken skin.  Yup, I said it – chicken skin.  Back in the day, I used to get really ticked off when I’d buy a package of chicken thighs only to open them and find what was basically the skin of an entire chicken tucked under each thigh.  What a rip off!!  They totally do that on purpose to boost the weight of the package with a product that nobody wants.  Well, nobody but me – and you, if you’re also rocking low carb and/or Paleo right now.

crispy chicken skin with goat cheese

Everybody knows the skin is the best part of the chicken – fried chicken, roasted chicken, it’s all about the crispy skin!  So I take all of that extra skin, bake or deep fry it, and turn it into chips.  You can stop there, and season them any way you like for a great low carb snack.  OR you can top them with all sorts of deliciousness.  I was going for a fancier flavor profile, so I topped these with tangy goat cheese and pomegranate. 

Crunchy, salty, tangy and just slightly sweet – these are super addicting!  Not to mention cute enough for a low carb party appetizer.  AND it’s fun to watch the low fat crowd gape in horror as you munch away on the skin that they fastidiously remove, because it’s just SO FATTENING.  Heh heh – what can I say, I’m perverse like that.

So this is more a method than a recipe, as you can top these with just about anything.  I have a few ideas of my own that I’ll share next time I score a package with enough skin to make it worth doing.  Oh and speaking of that, I usually trim my thighs and just freeze the extra skin in baggies until I have enough to make a big batch all at once.  They don’t last very long, but will keep in the fridge for a few days after frying, and can be crisped up in the oven for a few minutes if desired.

Crispy Chicken Skin with Goat Cheese and Pomegranate (Low Carb & Gluten Free)

Crispy Chicken Skin with Goat Cheese and Pomegranate (Low Carb & Gluten Free)


  • Chicken skin (as much as you can get your hands on)
  • oil for frying
  • goat cheese, softened
  • pomegranate


  • How much you need of the goat cheese and pomegranate depends on how much chicken skin you have. To make chips suitable for topping, you'll need to start with pieces of skin about two inches in diameter because they will shrink by about half when cooking. Size and shape isn't as important if you are just going to season them and eat them plain. You can bake these in a 400 degree oven for about 10 minutes, just be sure not to burn them. They are done when they are crispy and no longer bend without breaking into pieces. Otherwise, you can fry them in hot oil - it's faster and I think it gets them crispier. Cook them with your preferred method, season with salt, and top with a smear of goat cheese and a few pomegranate seeds. Or you can shake the cooked chips in a bag full of cajun or other seasoning mixes. YUM!

As far as nutrition information goes on these, I have no idea – but does it really matter??  ;)  You are going to want to make these ASAP!

crispy chicken skin


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  1. says

    YUM!!! I remember one day standing by the grill making cedar plank chicken thighs for pulled chicken sandwiches eating the crisp chicken skin right from the grill — heavenly. Great idea here adding goat cheese and pomegranate, oh so good!

  2. Barefootcookingirl says

    Oh my! I am glad I’m not the only one still eating crispy chicken skin. These look divine!
    thanks for the idea Melissa :)

  3. Stefanie says

    Mellissa, this is an amazing idea! I’m not a goat cheese fan though – what other topping combinations have you tried?

  4. Deb says

    I love the skin and this sounds so amazing. i just wish skin and dark meat chicken wasn’t so dang high in omega 6s!! Boo! I wonder if there are other types of skins that would be less of an omega 6 hit (salmon? Pig??? I haven’t researched it yet but want to!) Thanks for the recipe.

  5. says

    Must. Eat. This. Now. I adore crispy chicken skin – and goat cheese? Mother of pearl. I’d marry it if I could.

    (I can’t believe you didn’t let the men in your life blow your house up.)

  6. says

    This recipe looks great as usual. Lets blow it up next time for something different. Just a moment, I’ll get the gasoline…..

    • says

      I find pork rinds more gamey than chicken skin but maybe that’s just me! I definitely don’t think it would taste that great on bagged pork rinds, but if you could get fresh fried at a latin market or something near you then it would probably be good. Enjoy!

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