Looking for a perfect protein-packed snack that fits your carnivore lifestyle? These carnivore chicken chips are about to become your new favorite!
Unlike store bought chips loaded with carbs and questionable ingredients, these are made with just chicken and simple seasonings.
The process is remarkably straightforward – partially freeze your chicken, slice it thin, season it, and let your dehydrator do the rest of the work.
What you’ll end up with are crispy, savory chips that satisfy that snacking urge without breaking your carnivore diet rules.
I started making these chicken chips when I realized how many so-called “healthy” snacks still contained ingredients I was trying to avoid.
These chips solve that problem completely. With just chicken, salt, and pepper, there’s absolutely nothing to worry about if you’re following a strict carnivore approach.
👍 Why You’ll Love This Recipe
Perfect Snack Solution: These chicken chips solve one of the biggest problems on a carnivore diet – finding something crispy to snack on.
Most chips are made from potatoes or other plant foods, but these give you that same satisfying crunch while staying 100% carnivore.
Only Three Ingredients: You only need chicken breast, salt, and pepper to make these chips. That’s it!
No complicated shopping list, no expensive specialty items, and no questioning whether something fits your carnivore lifestyle.
Zero Carbs: Unlike most snack foods that pack in carbs and sugars, these chicken chips contain absolutely zero carbohydrates.
This makes them perfect for staying in ketosis or maintaining your carnivore diet without any compromises. You can eat these without worrying about blood sugar spikes or cravings that often follow carb consumption.
✨ Recipe Ingredients
- 1 pound Boneless & Skinless Chicken Breast
- Black Pepper
- Salt
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👨🍳 How To Make
Easily make these carnivore chicken chips:
Step 1
Place the chicken into a freezer for 2 hours.
Step 2
Cut it into 1/4″ slices and place onto mesh-lined dehydrator sheets.
Step 3
Sprinkle with the seasonings.
Step 4
Dry at 160°F for 12 hours.
Step 5
Remove from the dehydrator and enjoy!
💡Tips
1. Freeze First, Slice Later
Partially freezing the chicken breast for exactly 2 hours is a game changer for this recipe. The chicken becomes firm but not rock-solid, making it much easier to cut into thin, even slices.
If your chicken isn’t firm enough, you’ll end up with uneven pieces that will dry unevenly. Too frozen, and you won’t be able to cut it at all.
Make sure to check it regularly – you want it firm enough to hold its shape while cutting, but not so frozen that your knife can’t go through it.
The perfect partial freeze means you’ll get those clean, consistent 1/4-inch slices that dry evenly and become perfectly crispy chips.
2. Cut Against The Grain
Pay attention to the direction of the muscle fibers in your chicken breast and cut perpendicular to them (against the grain) rather than parallel.
Cutting against the grain shortens the muscle fibers, which results in a more tender chip with better texture after dehydration. Chicken breasts typically have fibers running lengthwise, so you’ll usually want to slice across the narrower width of the breast.
This cutting technique makes a huge difference in the final texture – chips cut with the grain tend to be stringy and tough, while chips cut against the grain have a more pleasant bite and crunch.
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Carnivore Chicken Chips
Print RecipeIngredients
- 1 pound Boneless & Skinless Chicken Breast
- Black Pepper
- Salt
Instructions
- Place the chicken into a freezer for 2 hours.
- Cut it into 1/4″ slices and place onto mesh-lined dehydrator sheets.=
- Sprinkle with the seasonings.
- Dry at 160°F for 12 hours.
- Remove from the dehydrator and enjoy!
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.
Can these be stored at on the counter at room temperature?