Prep the skins. If you’re removing skin from chicken thighs, pull gently to separate it. Trim off excess fat and any lingering meat. Aim for pieces of similar size for even cooking.

Dry thoroughly. Pat the skins very dry on both sides with paper towels. Moisture is the enemy of crispness, so don’t rush this step.

Flatten and even out thickness. Lay each piece skin-side down on a board. Use the back of a knife to scrape off thick pockets of fat. This helps the chips cook evenly and stay flat.

Optional pre-chill. If you have time, place the skins uncovered in the fridge for 30–60 minutes. Air circulation dries them further and improves crunch.

Season. In a bowl, toss the skins with salt and pepper. For extra crunch, add a light dusting (about 1/2 teaspoon per pound of skin) of baking powder. Mix in garlic powder or smoked paprika if you like.

Preheat the air fryer to 375°F (190°C). A hot basket starts the rendering process right away and prevents sticking. Lightly oil the basket if needed.

Arrange in a single layer. Place skins skin-side up without overlapping. Overcrowding leads to sogginess. Work in batches if necessary.

Air fry for 8–12 minutes. Start checking at minute 7. The chips should turn deep golden and curl slightly at the edges. If some spots are pale, add 1–2 more minutes.

Press or weigh down for extra flat chips (optional). For perfectly flat chips, lay a small square of parchment on top and set a wire trivet over them for the first 5 minutes. Remove for the final crisping.

Drain and season to finish. Transfer chips to a paper towel–lined rack to drain any rendered fat. While hot, add a pinch more salt, a dust of chili powder, or lemon zest. Taste and adjust.

Cool slightly before serving. Chips continue to crisp as they cool for 2–3 minutes. Serve warm or at room temp.