Super Crispy Chicken-Skin Nachos
Did we mention they're gluten-free?
Cuisine: American
Recipe type: Appetizer
Ingredients
- 14 ounces chicken skins (from about 16 chicken thighs)
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
- ¾ teaspoon kosher salt, divided
- 1 cup shredded cooked chicken
- 2 ounces queso fresco (fresh Mexican cheese), crumbled (about ½ cup)
- ½ cup pico de gallo
- ¼ cup packed fresh cilantro leaves
- ¼ cup guacamole
- 1 small jalapeño chile, thinly sliced
- 4 lime wedges
Instructions
- Preheat oven to 400°F. Pat chicken skins very dry with paper towels. Arrange half of 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 ½ 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 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 ¼ teaspoon salt. Serve with lime wedges.
Super Crispy Chicken-Skin Nachos
Did we mention they're gluten-free? ? GET THE RECIPE: https://trib.al/nWoLogH (via Well Done)
Posted by MyRecipes on Tuesday, June 19, 2018
