• Skin from 4 large chicken thighs

• 4 small sprigs of fresh herbs of your choice, optional

• 1/2 teaspoon onion powder

• Kosher salt, to taste

• Freshly ground black pepper, to taste

Steps to Make It

1. Preheat oven to 375 F. Lay each skin down on a nonstick baking sheet, and spread them out so they take up as much space as possible without overlapping. Sprinkle with onion powder, then lay a sprig of fresh herbs (or an individual leaf of fresh sage) on top of each one, if using.
2. Lay a second nonstick baking sheet on top of the first, tightly sandwiching the skins.
3. Bake for 20 minutes. You should be able to hear sizzling and popping as the skin renders.
4. Remove pans and let skins cool for several minutes before lifting off top pan. If you're not using a nonstick pan, allow skins to sit for 15 minutes after cooking. As they cool, they'll release from the surface naturally (or with minimal help from a spatula).
5. Carefully remove the skins from the sheet—they'll be fragile—transfer to a paper towel-lined plate, and season with kosher salt and freshly ground black pepper.
6. Keep skins whole for use as chips, crackers, or crumble for use as a garnish.