 My one thing is making chips out of chicken skin. What I like to do instead of braising chicken skin, which results in like this sort of rubbery, gross, inedible sheet of nothingness, is to pull the skins off first and then sandwich them between two cookie sheets to flatten them to make perfectly flat, thin, awesome chicken skin chips. So the first thing you want to do is take your chicken thigh and just pull the skin right off. It should come off fairly easily. Find a natural seam and just kind of yank. Don't worry about breaking them. Chicken skin is really, really tough. It won't break. And what you want to do here is spread them out using your fingers as wide as possible. The more surface area they take up, the crispier and flatter they'll be. This is actually quite a lot of skin if you look at it, but it will shrink down to something much, much smaller. Spread them out. Spread them out. No overlap. And then we'll just put the second sheet over like you're tucking them in. So now that we've tucked in our chicken skins, it's time to bake them in the oven. I've preset our oven to 375 degrees, and we are going to bake these for precisely 20 minutes. This is about to be beautiful. Can't even tell they're the same thing. So you may be thinking to yourself, that's a lot of fat. Well, let me show you something. If you actually let the chicken fat that rendered off the skin's pool in the corner of the sheet, you can see how much fat rendered off there. Now that's fat that is no longer in on or even really around your chip because these are also going to drain on paper towels. I'm going to let these sit for 10 minutes because then they're easier to remove. All right. It's time to get these chicken skins off the sheet and onto a layer of paper towels to drain. So very gently, come off a nice one piece right on there to keep draining. Come on over here. While these are still a little bit oily, we're going to season them with a little bit of salt and pepper because that will help it stick. So your chicken skin chips are done. They're nice and crispy. What I did here was I actually baked herbs into them. So we're going to take one of these little crisps. We're going to gather up some pimento cheese, kosher dill pickle chips, put that right on there, put a little slice of red onion on, a little bit of chopped chives. Eat? Yeah. Yes? Okay, great. Mmm. And that's it. They're keto, easy to make. Everybody will be interested in these, I promise you. And that way you are not wasting the skin on your chicken thighs that you are braising. It's all rubbery. It's gross. Now, we have breathed new life into chicken skin. Like, who would have thought that was even possible?