When I make braised chicken thighs, after they're cooked and I take off the skin in order the shred the meat, my DH takes the skins and bakes them in the oven until crispy. Wow, talk about a yummy snack - better than pork skins because the level of saltiness can be controlled. I bet a LOT of people would just gasp in horror at the idea of eating a bunch of crispy chicken skins!