Preheat oven to 400 degrees F. Prepare as many rimmed baking sheets as needed with parchment paper.

Dry the skins completely on paper towels and stretch out onto the parchment paper in a single layer. Season lightly with whatever seasoning you want. If the skin is from a turkey that was brined, do not add any more salt! And definitley go easy on the seasoning in general because the chips will shrink as much as fifty percent.

Bake for 20 minutes or until browned and crisp. It can take a while longer than indicated-- our first batch, made with the skin of two very fat little turkeys, took at least 45 minutes. Once done, there will be some rendered out fat to enjoy as well!