I Dip You Dip We Dip
Within the first 5 minutes of starting a ketogenic diet you will realize there is a startling lack of crispy dipping options. In fact, outside of these baked chicken skin-ny dippers are just about zero! Sure there is celery and and boring stuff like that, but who wants to be confined to celery and cucumber when you’ve got a big bowl of homemade guacamole in front of you? Let’s collectively up our dipping game and share a big batch of crispy baked chicken skin-ny dippers!Â
Remarkably Simple, Efficient and Tasty
The thing I love most about these baked chicken skin-ny dippers outside of the amazing flavor is the efficiency. Instead of buying boneless/skinless chicken all the time, which is often more expensive and less tasty, you can confidently buy the skin on chicken knowing you have this tried and true recipe to turn to. It’s great! This works with whole chicken, thighs, breasts, legs, you name it. Start by removing the skin from the chicken you’re working with. In this instance we were using thighs.
The Trick to a Big Dipper
If you just throw the skins in the oven without a protective shield they will shrivel up and be more like chicken prunes…and prunes don’t go well with guacamole! To get a nice flat chicken skin that maintains about 50% of it’s initial size you’re going to want to cover the skins with another pan. This will ensure they come out flat and great for dipping.
Season Your Dippers
You can choose any seasoning you like for these. If you’re dipping in guacamole I really like to use a bit of cayenne pepper and salt to contrast with the guacamole. One note on the seasoning is that a little goes a long way. Because these shrink a fair bit in the oven and they are already very thin to begin with, be sure to under season them. Seriously! The first time I made them I used what seemed like a normal amount of seasoning and they were incredibly spicy!!
Notes on Yield
As you can probably tell, the yield on these is not very high. The images shown depict what you can expect from 1.5 lbs of chicken. I find these baked chicken skin-ny dippers to be most practical when I’m meal prepping a few pounds of chicken for the week and have a good amount of skin. This recipe is probably not the most practical for anything less than 1 pound of chicken. Definitely give it a try! These are truly amazing paired with some homemade guacamole.
Baked Chicken Skin-ny Dippers
Ingredients:
- 1 lb Chicken Skins (Yield from 1lb of Chicken)
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Pink Himalayan Salt
- 1/8 tsp garlic powder
- 1/8 tsp Onion powder
Instructions:
- Preheat oven to 350 degrees.
- Remove skin from chicken. Place flat on a baking sheet. Season and place a baking sheet on top of skins to prevent them from curling up.
- Bake at 350 for 40 minutes. Flip and remove covering after the first 30 minutes. Enjoy!
Notes
Written by
Matt Gaedke
Matt is a former college basketball player turned computer engineer who discovered his passion for health and nutrition after cutting sugar from his diet in 2016. That year he founded KetoConnect with Megha in order to share their ketogenic lifestyle through recipes, videos, and educational content. Matt is always seeking to grow and try new things, a passion he shares with his wife and two amazing sons.
Ann says
I just made these in my Breville counter oven and they came out great. I cut the time in half though or else they would’ve burned. I put them in for 10 minutes, then took off the top baking sheet and parchment paper and baked for another 5 minutes or so. The second time I put it in I didn’t wait for it to preheat first and it was pretty much done by the time the oven got back up to temp. I left it in for a few more minutes but took it out shortly after, so I suggest watching it.
Megan says
How long can these store for?
Olivia Kendrick says
Probably up to a week.
Chantal says
I’m going to try this with salmon skin. I usually bake it without a cover and I think this method would work well. Thank you for the tip!
Teresa says
Where would I be able to find how long these store for, or how far in advance I could make these? I am wanting to do a lot of meal prepping for lunches. I also found your YouTube videos and I love you too!! I am going to get myself into shape to look and feel better for my graduation in December and then after that marriage in November!! Your book is also in the mail!! Yay!!
Olivia Kendrick says
For storing them you could just store in the fridge for up to a week. They will probably lose their crisp when refrigerated though because of the moisture so just keep that in mind.
Carol says
Just made these. No words! You two are genius! They taste like Pork Rinds, much better! This recipe is a MUST TRY!
Teresa says
Is 1 dipper a serving or 6 dippers a serving?
Matt Gaedke says
Each dipper is 1 serving, although the sizes vary greatly.