Loosen the skin from the chicken and carefully "pull" it off the chicken.

Turn the skin "inside out" and lay it on a cutting board.

Remove some of the fat with a sharp knife, being careful not to damage the skin too much.

Place the chicken skin on a baking tray with baking paper and lightly sprinkle it with salt.

Place another piece of baking paper over the chicken skin and then another baking tray over it, so the skin is pressed down. This prevents it from bubbling up when it goes into the oven.

Place everything in the oven (you can optionally place a heavy heatproof dish over the top tray to make sure the skin doesn't lift) and bake it at 225 degrees Celsius (437 degrees Fahrenheit) for 20-30 minutes until it's crispy.

Take the chicken skin out of the oven and dab it dry with paper towels or a dishcloth.

Lightly sprinkle it with salt.