The chicken skin chips have a crunchy, chewy texture.
But they taste better with a gluten-free bbQ sauce, so the chip is made with chickpeas, tomatoes, onions and peppers.
This recipe uses chicken breasts, which can be sourced from a local grocery store or on the farm.
I used this recipe as the base for the recipe.
You can also use chicken thighs, but I found that the skins are a little more tender.
This is a recipe that I made with my new gluten-intolerant friend, Kim.
It is delicious.
Here’s the recipe: 1 cup chicken breast 1/2 cup olive oil 2 tablespoons minced garlic 1 medium yellow onion, finely chopped 1 garlic clove, finely grated 1 tablespoon red pepper flakes 1 tablespoon chili powder 1 tablespoon cumin powder 1 teaspoon oregano 1/4 teaspoon salt 2 teaspoons garlic powder 1/3 cup cilantro leaves 1 cup green onions, finely diced 1/8 teaspoon cumin seeds 1/16 teaspoon cayenne pepper Directions: In a large skillet over medium-high heat, heat oil over medium high heat.
Add onion, garlic, pepper flakes and chili powder.
Saute for about 10 minutes, stirring frequently.
Add the tomatoes and cook for another 5 minutes.
Add garlic, red pepper, cumin, oreganos and salt.
Cook, stirring occasionally, for another 15 minutes.
Meanwhile, whisk the cilantro, green onions and cayennes pepper until fragrant.
Add chicken to the pan and cook until browned on all sides, about 3 minutes per side.
Remove chicken from the pan.
Serve with chick-pea chips.