Today we’re going to make carnivore chicken chips. This recipe is perfect for those following a carnivore diet or anyone looking for a high protein, low carb snack.
These chips are made from ground chicken thighs and a blend of simple spices. They’re crispy, flavorful, and satisfying.
The best part? You only need a few ingredients and basic cooking skills to make them. Whether you’re new to the carnivore diet or just want to try something different, these chicken chips are worth making.
They’re a great alternative to traditional potato chips and can be enjoyed on their own or with your favorite carnivore dips. Let’s dive into the recipe and see how easy it is to make these tasty treats at home.
👍 Why You’ll Love This Recipe
Satisfying crunch: One thing many people miss on low carb diets is the satisfying crunch of chips. These chicken chips solve that problem. They get nice and crispy in the oven, giving you that enjoyable crunch you’ve been missing.
Budget-friendly: Chicken thighs are often cheaper than other cuts of meat. This recipe helps you turn an affordable ingredient into a special snack.
Low carb option: If you’re watching your carb intake, these chips are a great choice. They’re made entirely from chicken and spices, so there are no carbs to worry about. You can enjoy them without feeling guilty or messing up your diet plan.
✨ Recipe Ingredients
- 1 pound Chicken Thighs (ground)
- 1/4 teaspoon Cumin
- 1/4 teaspoon Black Pepper
- 3/4 teaspoon Salt
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Paprika (I recommend using this smoked paprika – amazon link)
- For Dipping: Carnivore Mayo
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👨🍳 How To Make
Easily make these carnivore chicken chips:
Step 1
Preheat the oven to 300F. Add the ground chicken to a mixing bowl. Add the spices and mix well to combine. Mix until the chicken texture is paste-like.
Step 2
Place a piece of parchment paper on the table. Add about half of the chicken paste to the middle and cover with cling film. Using a rolling pin, flatten it – the thinner, the better.
Step 3
Remove the film and transfer the parchment paper with the paste to a baking sheet. Bake for 40-45 minutes until crispy.
Step 4
Remove from the oven and allow it to cool for 15 minutes.
Step 5
Break it into chips. Repeat with the remaining paste. Enjoy these carnivore chicken chips!
💡Tips
1. Flattening
Getting the chicken mixture as thin as possible is super important for achieving crispy chips.
The parchment paper and cling film method described in the recipe is great, but it can take some practice to get right.
Make sure your parchment paper is large enough to accommodate the spread chicken without everything overflowing.
When using the rolling pin, apply even pressure and roll from the center outwards in all directions. This helps ensure a uniform thickness.
Don’t rush this step – the thinner and more even your chicken layer, the crispier and more uniform your chips will be.
2. Watch The Baking Time Closely
I suggested 40-45 minutes of baking time, but this can vary depending on your oven and how thinly you’ve spread the chicken.
Start checking the chips at around 35 minutes. They should be golden brown and crispy around the edges. If they’re not quite there, continue baking but check every 5 minutes.
Be careful not to overbake, as the chips can quickly go from perfectly crispy to burnt. If you notice some areas browning faster than others, you can rotate the baking sheet halfway through cooking for more even browning.
3. Using Liquid Smoke
If you don’t have smoked paprika on hand or prefer a more intense smoky flavor, liquid smoke can be a great alternative.
Liquid smoke is a concentrated product made by condensing smoke from burning wood, so a little goes a long way.
Liquid smoke is much more potent than smoked paprika. Begin by using just 2-3 drops for the entire recipe.
You can always add more, but it’s hard to take away if you’ve added too much. Mix these drops thoroughly into the ground chicken along with the other spices.
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FAQ
1. How thin should I roll the chicken paste?
You want to roll it really thin around 1-2 millimeters. The thinner you roll it, the crispier your chips will be! If it’s too thick , it won’t get crispy and will be more like chicken jerky instead of chips.
2. Can I make these without the spices?
Yes, you can! The salt is important for flavor and helping the chips get crispy, but the other spices are optional. You can skip them or use different spices you like better.
Carnivore Chicken Chips
Print RecipeIngredients
- 1 pound Chicken Thighs ground
- 1/4 teaspoon Cumin
- 1/4 teaspoon Black Pepper
- 3/4 teaspoon Salt
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Paprika (I recommend using this smoked paprika – amazon link)
- For Dipping: Carnivore Mayo
Instructions
- Preheat the oven to 300F. Add the ground chicken to a mixing bowl. Add the spices and mix well to combine. Mix until the chicken texture is paste-like.
- Place a piece of parchment paper on the table. Add about half of the chicken paste to the middle and cover with cling film. Using a rolling pin, flatten it – the thinner, the better.
- Remove the film and transfer the parchment paper with the paste to a baking sheet. Bake for 40-45 minutes until crispy.
- Remove from the oven and allow it to cool for 15 minutes.
- Break it into chips. Repeat with the remaining paste. Enjoy these carnivore chicken chips!
Can I make this with only salt and no other spices?
Yes
I don’t see where the oven temp is listed. Can’t wait to try these!! Thanks!
Hi, it’s 300°F. Thank you for noticing. I added it to the post too.