If you’re craving a big packet of salty crisps, but don’t want the calories or fat, then this high protein and keto Carnivore Chips will become your go-to crunchy healthy snack recipe!
Carnivore Chips
Ingredients
- 450 g chicken breast or mince or thigh I use chicken breast
- 3/4 tsp salt
- 2 tbsp seasoning of choice* I use taco seasoning
*or make your own seasoning below
- 1 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ¼ tsp cumin
- ¼ tsp black pepper
Instructions
- Preheat oven to 150C/300 degrees F. In a food processor, blend your chicken up with the seasonings and salt.
- Add half of the chicken mixture in the middle of a lined baking tray. Cover with a piece of cling film or reusable baking mat. Use a rolling pin to flatten the chicken until cardboard-thin. Remove cling film carefully. Bake for 35 to 45 minutes or until it looks crispy and dry, but not burned. I baked mine for 45 minutes, but because ovens vary you may want to give or take 5-10 minutes. Check them at the 30 minute mark and go from there.
- Remove tray from the oven and allow it to cool for 5 minutes. If at this point it doesn't feel crispy enough you can toss it back in the oven for 5-10 more minutes. Once the chip is nice and crisp, break it into smaller chips. Serve with guacamole or your favourite dip.
Notes
Dehydrator method:
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Place the trays in a dehydrator set at 70-75ºC (160-165ºF) and dry the meat, checking it after around 3 hours. Continue drying as needed.
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Once the meat chips are dry (not flexible) and crispy, turn off the dehydrator and allow the chips to cool.
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Once cool, serve immediately or store in an airtight container.
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