Crispy chicken skins

• 2 tsp paprika
• 2 tsp Italian seasoning
• 2 tsp brown sugar
• 1 tsp garlic salt
• Skins from 8 whole chickens, excess fat removed (scrape underside with a knife)
• Salt and freshly ground black pepper

• Preheat the oven to 325 °F (160 °C). In a bowl, mix all the spices together.
• Line a large baking sheet with parchment paper and sprinkle a light layer of the spice mix over it. Arrange half of the chicken skins flat on the parchment, then sprinkle with about half of the remaining spice mix.
• Cover with another sheet of parchment paper. Place a second baking sheet directly on top, then set a heavy skillet on top to weigh everything down and keep the skins flat.
• Bake for 25 to 30 minutes, rotating the pan every 10 minutes, until the skins are golden and fully crispy.
• Remove from the oven, take off the weight, and transfer the skins to paper towels. Let cool for 5 to 10 minutes to fully crisp up.
• Repeat with the remaining skins. Be careful: the baking sheets will already be hot, so the second batch may cook faster.

Air fryer method

• Preheat the air fryer to 360 °F (180 °C). Arrange the seasoned chicken skins in a single layer in the basket or on a perforated tray. Cook for 12 to 18 minutes, flipping halfway through. Work in batches if needed. Let rest a few minutes before serving so the skins firm up and become fully crunchy.