Preheat your oven to 375°F (190°C).

Lay the chicken skins flat on a baking sheet lined with parchment paper. Season lightly with salt if desired.

Place another piece of parchment paper on top of the skins, and then another baking sheet on top to keep them flat while baking.

Bake for 25-30 minutes or until they are golden and crispy. Let them cool.

While the chicken skins are baking, heat a skillet over medium-high heat.

Cook the ground beef, breaking it apart with a spoon, until fully browned. Season with salt, pepper, and garlic powder (if using) to taste. Remove from heat and let it cool slightly.

Once the chicken skins are crispy and cooled, cut them into circles using a round cutter or the rim of a small bowl. You want them to be large enough to hold a filling but small enough to fold over.

Place a small amount of the cooked ground beef on one half of each chicken skin circle.

Carefully fold the chicken skin over the filling to create a half-moon shape. Press the edges gently to seal the meat inside. If necessary, you can use a little ground beef mixture as a "glue" to help seal the edges.

Heat a small amount of beef tallow or lard in a frying pan over medium heat.

Fry each empanada for a few minutes on each side until they are heated through and the chicken skin is crispy.