Turn Collard Greens, Ham Hocks and Chicken Skin into Creative Chips

Liz Grossman

While your customers won’t balk at a bowl of potato chips on the bar, they may prefer something more creative to sate their salty cravings. For Nick Sutton at Vol. 39 in Chicago, that means chicken-skin chips, which he makes by coating chicken skins with chopped Marcona almonds and puffed quinoa before baking them ($8, recipe). “We bake them between two sheet pans and rub the pans with butter to...