1. Remove the skin from the rotisserie chicken. Cut into 2-inch to 3-inch pieces. Heat oil to 350° F. Drop the skin into the oil, one piece at a time. Fry for 2 to 3 minutes or until crispy and golden. Transfer to a baking sheet lined with paper towels. Sprinkle with salt, and let cool. Eat as chips, or break into smaller pieces to use as a salad topper. 

Calories: 350, Fat: 32 g (9 g Saturated Fat), Cholesterol: 120 mg, Sodium: 320 mg, Carbohydrates: 0 g, Fiber: 0 g, Protein: 15 g.