Super Crispy Chicken-Skin Nachos
Skip the carbs and bite into these crispy chicken-skin nachos!
- 14 oz chicken skin from about 16 chicken thighs
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- 3/4 tsp salt divided
- 1 cup shredded cooked chicken
- 2 oz queso fresco (fresh Mexican cheese) crumbled (about 1/2 cup)
- 1/2 cup pico de gallo
- 1/4 cup packed fresh cilantro leaves
- 1/4 cup guacamole
- 1 small jalapeño chile thinly sliced
- 4 lime wedges
Preheat oven to 400°F. Pat chicken skins very dry with paper towels. Arrange half of the chicken skins in a single layer on a parchment paper-lined rimmed baking sheet. Arrange remaining half chicken skins in a single layer on a second parchment-lined rimmed baking sheet. Sprinkle skins evenly with pepper, cumin, and 1/2 teaspoon of the salt. Top each baking sheet with a second sheet of parchment, and cover each with a second rimmed baking sheet to press chicken skins flat. Bake in preheated oven until skins are well browned and crispy, 35 to 40 minutes, rotating pans halfway through baking time.
Remove top baking sheets and parchment, and return chicken skins to the oven. Bake until evenly browned, about 5 minutes. (Do not let chicken skins burn.)
Arrange crispy chicken skins on a serving platter. Top evenly with shredded chicken, queso fresco, pico de gallo, cilantro, guacamole, and jalapeño. Sprinkle evenly with remaining 1/4 teaspoon salt. Serve with lime wedges.