You’ve also heard of tortilla chips, potato chips, and pineapple chips, have you heard of chicken chips? This high protein, crispy keto snack has become one of my go-to recipes when I’m on a diet and need a salty treat. If you’re looking for a keto chicken thigh recipe, try this chicken chip recipe!
Whether you’re looking for a keto chicken thigh recipe or just cutting out the carbs, you’ll love these crispy, nutritious chips. A friend of mine has been on a keto diet recently and asked if they have any ideas for keto chicken thigh recipes or keto crunchy snacks. I suddenly remembered seeing this interesting recipe for salmon chips a while ago.
I thought it was fun to try and make chips from chicken. The results were not disappointing, and the process was very easy and quick!
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😍 Why do you like this recipe?
These delicious, nutritious keto crunchy snacks have 22 grams of protein and 0 carbohydrates per serving! The process is quick and simple, with some simple steps. The only ingredients you need are chicken and spices. When there are very few groceries in the fridge, it’s a great snack.
What you need to make chichen chips
CIPE Recipe Ingredients and Alternatives
Chicken Thighs: Chicken breasts work the same way. You can buy chicken before the ground and save yourself a step! If you are using chicken breast, we recommend spraying cooking spray on parchment to prevent the chicken from sticking to the paper. Chipotle Powder: I’m not saying these chicken chips are spicy, but chipotle powder provides a bit of heat. You can rule this out if necessary. Nutritional Yeast: I like to add nutrient yeast (paid link). Nutritional yeast offers a slightly cheesy flavour and a little extra protein.
How to make chichen chips
Preheat the oven to 300°F.
Step 1: If you are using whole chicken, cut the thighs into manageable parts and place them in a medium bowl through a meat grinder.
Step 2: Mix the spices in a small bowl and add to the ground chicken. Mix thoroughly using a rubber spatula. Dance the chicken mixture again so that the chicken texture looks like a sticky one.
Pro Tip: If you don’t have a meat grinder, you can either cut the meat with a sharp knife or use a food processor (paid link).
Step 3: Tear the parchment paper equal to the size of the large cookie sheet. Add half of the chicken paste to the center of the sheet. Cover with Saran wrap, the same size as parchment. Using gentle pins, flatten the chicken until the paper is thin.
Pro Tip: I want to roll the chicken thin enough to become semi-transparent when it withstands the light.
Step 4: Remove the persistent film and carefully transfer the parchment to the cookie sheet. Bake for 35-45 minutes or until crispy but not burning. I cooked for 35 minutes, but the oven can take 5-10 minutes due to the variety. I check them with the 30 minute mark and go from there.
Step 5: Remove the giant chicken chips from the oven and let them cool for 5 minutes. If it’s not crispy, return it to the oven for another 5-10 minutes.
Step 6: Once the chips are great and crisp, divide them into small chips. At this point you can either create another batch or freeze the other half of the chicken. I recommend creamy guacamole, Lebanese hummus, or your favorite dip!
How to make chicken chips with an air fryer
Step 1: Cut off the parchment and align it with the bottom of the air fryer. Add 1 tablespoon of chicken to the center of the parchment and cover it with saran wrap.
Step 2: Use a rolling pin to roll the chicken mixture as thin as possible. If you have passed the edges of the parchment, remove any excess chicken.
Step 3: Place in an air fryer and air fry at 375 for 12-15 minutes or until chicken is crispy.
Other Keto Recipes
If you’re looking for other delicious keto recipes, check out this delicious keto chicken Florence bake from Jen in Keto Cooking Win. You can also try out these tried and true recipes!
🤷🏻♀️Recipe FAQ
Chicken chips are actually a thing! Still, most people are surprised to find out that they can make delicious protein chips from chicken. It’s not as common as potato chips or tortilla chips, but has a similar texture and a satisfying crunch. If you’re looking for crunchy keto snack chicken chips, it’s the perfect way to satisfy your cravings!
Chicken chips are made from ground chicken, flattened in thin layers and come in a variety of spices, such as sea salt, black or white pepper, paprika, garlic powder, onion powder, and chipotle powder. They are extremely low carb snacks for those who are completely free of grains, gluten, or artificial ingredients and are looking to cut down on carbs.
Compare the flavor of chicken chips to the intersection of rotisserie chicken skin and spicy nacho-flavored Doritos skin. These chips are flavorful in their own right, but if you really want to put your taste on, I recommend eating them with Buffalo Ranch dips, sour cream, onion dips, or even nacho cheese.
Pro tips
This is technically a keto chicken thigh recipe, but it’s perfectly suitable for using chicken breast as well. You can usually find the ground, so you can skip the steps! When rolling chicken, you want it to be thin enough, so when it withstands the light it becomes semi-transparent. If you want to make the chips a little more fragile after baking, you can score with a rubber spatula before removing the sneezing film and placing the tray in the oven. When the chicken chips are baking, they shrink quite a bit and the edges begin to curl. The chips should be warm, dark reddish brown when baking is done and should feel crisp to the touch after cooling. It is recommended to eat chips on the same day as they will become damp if stored in the fridge.
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📖Recipe
Chicken chips: Keto chicken thigh recipes
Made with crunchy chips made with chicken, perfect for keto and low carb diets.
method
Preheat the oven to 300°F
If using whole chicken, cut the thighs into easy-to-manage areas and feed them in a medium bowl through a meat grinder or food processor.
Mix the spices in a small bowl and add to the ground chicken. Mix using a rubber spatula. Dance the chicken mixture again so that the chicken texture looks like a sticky one.
Tear the parchment paper equal to the size of a large cookie sheet. Add half of the chicken paste to the center of the sheet. Cover with a stubborn film of the same size as the parchment paper. Using gentle pins, flatten the chicken until the paper is thin.
Remove the clingy film and carefully transfer the parchment to a cookie sheet. Bake for 35-45 minutes or until crispy but not burning. I cooked for 35 minutes, but the oven can take 5-10 minutes due to the variety. I check them with the 30 minute mark and go from there.
Remove the giant chicken chips from the oven and allow to cool for 5 minutes. At this point, if it’s not crispy, you can put it back in the oven for another 5-10 minutes.
Once the chips are great and crisp, break them down into smaller chips. I recommend serving it with guacamole or your favorite dip!
nutrition
Note
See the post for an explanation of the Air Fryer. This is technically a keto chicken thigh recipe, but it’s perfectly suitable for using chicken breast as well. Usually you can find the ground so you can skip the steps. If you don’t have a meat grinder, you can either chop the meat with a sharp knife or use a food processor. When rolling chicken, I want it to be thinner so that it becomes semi-transparent when exposed to light. If you want the chips to break a little after baking, you can score with a rubber spatula before removing the sneezing film and placing the tray in the oven. When the chicken chips are baked, they shrink significantly and the edges begin to curl. The chips should be warm, dark reddish brown when baking is done and should feel crisp to the touch after cooling. It is best to eat chips on the same day that if you store them in the fridge it will get soaked and too long it can be painful.
