The next time you’re shopping for a recipe that calls for skinless chicken, buy it with the skin on and make chickarrones, a delicious crispy, crunchy topper. Peel the skin off a chicken, pat the skin dry, then transfer it to a parchment-lined baking sheet. Sprinkle lightly with salt and pepper, then top with more parchment and another baking sheet to prevent the skin from curling. Bake at 375° until crisp, about 40 minutes. Let cool, then crumble into bite-size pieces. Sprinkle on salads or mac and cheese—if you can resist snacking on it straight from the oven!