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
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!