How to cook a chicken skin chicharon

This is what we call crispy chicken skin. A Chinks or Chicken Skin Chicharon is one of the guilty pleasure snacks in the Philippines, I said guilty pleasure as this snack is very high in cholesterol and fat.Best enjoyed with a vinegar dip and ice cold beer, it is a must try even just once in your lifetime (dont get addicted, you will have a heart complication soon). For this recipe we will be doing the chicken skin version as I had accumulated a good amount of Chicken skin removed from the past chicken dishes I cooked, I will not use oil as well and let it cook in its own oil.

Ingredients
1kg Chicken Skin, sliced into roughly 3×3 inch squares
1 tbsp salt
1/4 cup vinegar
1/2 tsp freshly ground black pepper

Method:
In a non stick pot, add chicken skin, salt, vinegar and pepper.
Now pour enough water just enough to cover the chicken skin.
Bring to a rapid boil and do not cover the pot, once the liquid have evaporated turn the heat to medium and let the skin extract its oil.
Once oil comes out give it a light mix just to make sure that skin does not stick to the bottom of the pan.
Now fry the skin on its own oil until crispy.
Drain, let it cool, serve and enjoy with ice cold beer.
Happy eating everyone but in moderation.