Chicken crackling

Salty, crunchy and full of flavour, you’ll never throw your chicken skin in the trash again after tasting this.

Chicken skin, cut into 7.5cm pieces
Sea salt flakes
Freshly ground black pepper
Any herbs or spices of your choosing, such as paprika, thyme, chopped rosemary or ground cumin (optional)

Heat the oven to 200C and line a baking sheet with baking parchment. 
Pat the chicken skin dry with paper towels and spread out on the prepared baking sheet, skin-side up. 
Sprinkle generously with salt and pepper, plus any herbs or spices, if using. 
Cover the chicken skin with another sheet of baking parchment and place another baking sheet on top to weigh the skin down. 
Bake for 25-30 minutes, or until golden and crisp.
Remove the top baking sheet and parchment. 
The crackling can be eaten hot or, once cool, you can break it into shards to serve. 
It is delicious served as canapés with drinks or you can use it to add texture to poultry dishes, salads or crumbles.

Recipes extracted from Too Good To Waste by Victoria Glass, R280 on Click here to purchase

The Independent