Preheat the oven to 175 °C/ 350 °F.

Line a baking sheet with a parchment paper and have another piece of parchment paper ready to cover the chicken skins.

 First, you'll need to skin the chicken.

Loosen the skin by placing your fingers underneath and gently lifting it up.

Make shallow cuts round the joints where the wings and drumsticks are attached to the body and lift / peel the skin off.

Remove the skin from the breast and the back of the chicken and cut as needed.

Then, remove the remaining skin from the thighs and wings.

You won't be able to remove all the skin from the wings - that's fine.

Use the skinned chicken for making soups, chicken stock, shredded chicken or for roasting.

I would usually use it for making shredded chicken & chicken stock and freeze the skin until I have just enough to make the cracklings - use skin from 2-4 chickens at a time.

If you store the skins ion the freezer, defrost and pat-dry before making the cracklings.

Pat dry the skins using a paper towel.

Lay the skins on the parchment paper in a single layer, season with salt and spices to taste and top with another piece of parchment paper.

This will help the skins get crispy without burning.

Place in the oven and bake for 30-45 minutes or until golden brown and crispy.

When done, there will be excess fat on the parchment paper - you can probably reuse it but I just bin it.

Try with Guacamole, Marinara sauce, soured cream or your favourite cheese dip.