Spread out 1-2 pieces of chicken skin as shown in the photo, wrap in plastic wrap, and freeze. I saved up about 7 skins this time.
Cut the frozen skin into 1-2cm width strips. Make use of the lever theory. It's frozen, so it shouldn't be sticky and unpleasant to handle.
Place into a fluorine-coated flan pan, and cook on medium. No oil is needed.
The skin should start to turn golden brown after about 5 minutes.
It will produce a lot of fat while cooking. The grease will spatter if too much accumulates, so occasionally remove the grease with a paper towel. It'll be like deep frying, so remove it moderately.
After 10 minutes, they should be almost done. If you prefer the skin to be chewy, then stop here; otherwise, keep going.
They should be just about ready after 15 minutes.
Blot the excess grease with a paper towel, and sprinkle with lots of salt and pepper. It's also great with curry powder, shichimi spice, or wasabi to taste.
Story Behind this Recipe
I found out that my friend's husband hates chicken skin, so I uploaded this recipe.
Cook it thoroughly, even if it may seem excessive. For those that dislike the smell of chicken, I recommend using garlic powder or curry powder.