One of the absolutely best no carbs treats is chicken skin chips. They are satiating and satisfying, crushing any craving. Making crispy chicken skins is quick and easy, and renders schmaltz, chicken fat which can be used further while cooking vegetables or frying eggs. Finding chicken skins is the hardest part of this recipe, however, once a source is found, heaven awaits. Pastured chickens are the best source and can usually be found from a farmer who processes chicken.
To make chicken skin chips, place the skins flat on a cookie sheet. Sprinkle with salt and pepper, garlic powder or paprika, too, if you like. Place the pan in a preheated oven at 450 degrees and cook for 40 minutes or until the desired crispyness. The chips will firm up a bit once removed from the oven. In Hebrew, chicken skin chips are called Gribenes.
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. email@example.com
“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.
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