Super Crispy Chicken-Skin Nachos
Skip the carbs and bite into these crispy chicken-skin nachos!
Ingredients
- 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
Instructions
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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.
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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.)
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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.
