We first started making gribenes shortly after we started making our own cat food, a process that left us with a lot of extra chicken skins. (In our household, the humans eat the by-products of the pets’ food!) It wasn’t hard to get them deliciously crispy, and with a bit of salt they were a pretty tasty low-carb finger food. Not content to rest there, we tried various seasonings, and our creole spice blend emerged as the clear winner. A bit of roe adds the textural variety to turn it from a snack to eat by the handful into an elegant hors d’oeuvre to savor.
