In the recipe I just say to put the chicken skins between some trays, so I thought the easiest way was to show you.
Whenever I don’t use chicken skin, I keep it in a bag in the freezer until I want to make these. They’re the most heavenly accompaniment to dishes, or even on their own. Tonight they’re garnishing a chicken risotto.
Turn a baking tray upside down and line it with greaseproof paper. Lay the chicken skins out flat – don’t overcrowd them, and remember they’ll shrink a lot. Put another sheet of paper on top, then weigh it all down with two more trays. Bake at 200°C for 15 minutes.
Dab off any excess chicken fat, sprinkle with a little salt, and try not to eat them all at once. Here’s the full recipe.