Super Crispy Chicken-Skin Nachos

• 14 ounces chicken skins (from about 16 chicken thighs)
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 3/4 teaspoon kosher salt, divided
• 1 cup shredded cooked chicken
• 2 ounces queso fresco (fresh Mexican cheese), crumbled (about 1/2 cup)
• 1/2 cup pico de gallo
• 1/4 cup packed fresh cilantro leaves
• 1/4 cup guacamole
• 1 small jalapeno chile, thinly sliced
• 4 lime wedges

1. Preheat oven to 400u0b0F. Pat chicken skins very dry with paper towels. Arrange half of chicken skins in a single layer on a parchment paper-lined rimmed baking sheet. Arrange remaining half chicken skins in a single layer on a second parchment-lined rimmed baking sheet. Sprinkle skins evenly with pepper, cumin, and 1/2 teaspoon of the salt. Top each baking sheet with a second sheet of parchment, and cover each with a second rimmed baking sheet to press chicken skins flat. Bake in preheated oven until skins are well browned and crispy, 35 to 40 minutes, rotating pans halfway through baking time.
2. Remove top baking sheets and parchment, and return chicken skins to oven. Bake until evenly browned, about 5 minutes. (Do not let chicken skins burn.)
3. Arrange crispy chicken skins on a serving platter. Top evenly with shredded chicken, queso fresco, pico de gallo, cilantro, guacamole, and jalapeno. Sprinkle evenly with remaining 1/4 teaspoon salt. Serve with lime wedges.

chicken, black pepper, ground cumin, kosher salt, chicken, queso fresco, pico de gallo, cilantro, guacamole, chile, lime wedges

Taken from www.myrecipes.com/recipe/super-crispy-chicken-skin-nachos (may not work)