Description

A crispy, salty flavor bomb made from turkey skin that can elevate any dish. Perfect for reducing food waste and adding bold flavors to your meals.

Ingredients

Turkey Skin (from cooked turkey, leftovers work perfectly)
Fine sea salt (adjust to taste)
Freshly ground black pepper
Smoked paprika (optional)
Garlic powder (optional)

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Trim any excess fat or meat from the turkey skin. Cut it into smaller, manageable pieces so they crisp up evenly.
Sprinkle the turkey skin pieces with salt, pepper, smoked paprika, and garlic powder (if using). Make sure they’re evenly coated.
Arrange the turkey skin pieces on the parchment-lined baking sheet, ensuring they don’t overlap. Bake for 15–20 minutes, flipping halfway through, until they’re golden brown and crispy.
Remove the turkey skin from the oven and let it cool completely. This step is crucial for achieving the right texture when grinding.
Once the turkey skin is cool, place it in a food processor or blender. Pulse until it becomes a fine powder. Be careful not to over-process, as you want a slightly coarse texture.
Transfer the chicharrón powder to an airtight container. Store in a cool, dry place or the refrigerator for longer shelf life.

Notes

[‘Let the turkey skin bake until it’s fully golden and crunchy. Undercooked skin won’t grind properly.’, ‘Cool the turkey skin completely before grinding to avoid clumping.’, ‘Experiment with spices like chili powder, cumin, or cinnamon for unique flavor profiles.’, ‘Avoid overcrowding the baking sheet to ensure even crisping.’, ‘Store extra turkey skin in the fridge and crisp it up later for another batch.’]

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Seasoning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sodium: 150
Fat: 4
Saturated Fat: 1
Protein: 4

Keywords: Turkey skin, Chicharrón powder, Crispy seasoning, Keto, Gluten-free, Low-carb, Thanksgiving leftovers, Homemade seasoning