Chicken rinds THM S Low carb

Easy breezy Low Carb Chicken Rinds

Easy breezy Low Carb Chicken Rinds

• Chicken Skin (whatever you have or you can save it from mother dishes*)
• Mineral Salt (you can buy mineral salt  here) 
• Paprika (optional but I like it!) (Paprika available here Simply Organic Paprika Ground Certified Organic, 2.96 Ounce Container)

 Preheat oven to 375 and put chicken Skins on a broiler rack in the oven for about 15 minutes.
Ovens vary so watch the first time you make this recipe to ensure they do not burn.
They should be crisp when you are finished.
That is it! Easy Peasy Lemon Squeezy

Note
* I often use the chicken thighs cut into bite size pieces for recipes removing the skin. The mamas also recommend this in the cookbook for recipes.
Instead of throwing away this chicken skin, save it to make your chicken rinds

PRINT RECIPE HERE