Don’t throw away your skins! Save money by buying whole chickens, salmon filet etc and parting them up. If you don’t want or need the skin for a recipe then try this one.

Start by stretching the skin out on a baking rack.

Sprinkle with salt and “dry brine” in the refrigerator overnight or even a couple days. Then place another wire rack on top and put into the air fryer 400 deg for 8 minutes. The second rack helps keep the skins in place as they become lighter and crispier. Without the rack the skins will shrivel up but still be tasty.

Let them cool and get them fast. They don’t last long.