Chicken Chips: A Keto Chicken Thigh Recipe
Crunchy chips made with chicken, perfect for Keto or a low-carb diet.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Appetizer, Snack
Cuisine: American, Mexican
Servings: 4 servings
Calories: 132kcal
- 1 lb. chicken thighs (ground)
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon chipotle pepper
- ¼ teaspoon cumin
- 1 teaspoon nutritional yeast (optional)
Preheat oven to 300 degrees F
If using whole chicken thighs, cut thighs into manageable portions and feed through a meat grinder and into a medium bowl.
Mix spices in a small bowl then add to the ground chicken. Mix throughly using a rubber spatula. Run the chicken mixture through the meat grinder one more time so that the texture of the chicken is paste-like.
Tear a piece of parchment paper equal to the size of a large cookie sheet. Add half of the chicken paste in the middle of the sheet. Cover with a piece of cling film that’s the same size as the parchment paper. Use a rolling pin to flatten the chicken until it’s paper-thin.
Remove cling film and carefully transfer the parchment paper to a cookie sheet. Bake for 35 to 45 minutes or until it looks crispy but not burned. I cooked mine for 35 minutes, but because ovens vary you may want to give or take 5-10 minutes. I would check on them at the 30 minute mark and go from there.
Remove your giant chicken chip 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. I recommend serving it with guacamole or your favorite dip!
- See post for air fryer instructions.
- While this is technically a Keto chicken thigh recipe, chicken breast is also perfectly fine to use, and you can usually find it pre-ground so you can skip a step!
- 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 the chicken you want it thin enough that it becomes translucent when held up to the light.
- If you want to make the chips a little easier to break up after they're done baking you can score them with your rubber spatula before removing the cling film and putting the tray in the oven.
- When the chicken chips are done baking they will have shrunk significantly, and the edges will have begun to curl. The chips should be a warm, dark reddish-brown when they're done baking and should feel crisp to the touch after cooling.
- I would suggest eating the chips the same day as they will get soggy if stored in the fridge and could become rancid if left out for too long.
Serving: 1serving | Calories: 132kcal | Carbohydrates: 0g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 531mg | Fiber: 0g | Sugar: 0g