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–+ servings

Chicken skin crispy

Print Recipe
Servings 50 crisps

Ingredients

The chicken skin base

  • 300 g water
  • 120 g chicken skin

The chicken skin crispy

  • 100 g cooked chicken skin
  • 150 g cooking liquid
  • 45 g tapioca pearls or powder
  • 2 g salt
  • 3 g baking soda

Instructions

The chicken skin base

  • Pour the water into a pan and also add the chicken skin. Then boil it on a medium heat for 5 minutes. 

The chicken skin crispy

  • When still hot transfer the cooked skin into a blender and also add the cooking liquid, the tapioca pearls or powder and the salt.
  • Then blend it till completely smooth and the tapioca starts to thicken from the heat.
  • After that add the baking soda and mix it till completely smooth.
  • Then transfer it into a piping bag that’s fitted with a small round nozzle and pipe even dots on a tray that’s lined with a silicon sheet.
  • Now put another sheet on top and bake them at 180 °C for around 10 minutes till golden and crispy.
  • Once golden gently remove the top sheet and keep the crispy’s dry and covered for later.