Prepare your Chicken Skins

Preheat oven to 400 F and place rack to middle position. Line a large rimmed baking sheet with parchment paper.
Dry the skins completely on paper towels and stretch out onto the parchment paper in a single layer. Remove any extra bits of skin or feathers (but note that small hairs or feathers will disappear in cooking, and any larger ones will be much easier to remove after cooking).
Season lightly with salt and pepper or your favorite seasoning. Go easy because the chicken skin will shrink (as much as 50%) as it cooks, concentrating the seasoning. The chicken skin will fry in its own fat.

Bake

Bake for approximately 20 minutes or until browned and crisp. They should be a deep golden brown, a little darker than the photo. Remove from the pan and drain excess fat on paper towels.

To store

Cool completely and store in an airtight container in the fridge. Place on a sheet pan in a 350F oven for several minutes to re-crisp if needed.