Baumann Air Fryer Settings: 
200°C, 10 minutes
Yield: 1 serving 

Ingredients:

200g        chicken skin, excess fat removed
1 tbsp      salt
1 tbsp      peppercorn
2 cloves   garlic, crushed
½ cup      vinegar
2 pcs       bay leaves
Salt
Ground black pepper
Paprika
Vinegar

Procedure:

1. Combine first 6 ingredients, then simmer in a pan over low to medium heat.
2. Simmer until fat has rendered, then remove chicken skin and dry on paper towels
3. Lay out skins on a pan or plate then store in a chiller, uncovered, overnight.
4. Remove from chiller, then set aside to bring to room temperature.
5. Spray or brush a very thin layer of oil onto the mesh baskets and chicken skins, then carefully lay the skins, making sure they are flat on the baskets.
6. Set your Baumann Air Fryer to 200°C, 6 minutes.
7. Let the skins air fry until golden brown and crispy, turning them over halfway.
8. When done, transfer skins to paper towel then lightly season with salt, pepper, and paprika. Serve with vinegar.

Follow our Everyday Chef by Baumann Living on fb and get access to step-by-step recipes and cooking videos by guest chefs. Click here.