Chicken Chips: A Keto Chicken Thigh Recipe

4.95 from 54 votes

Crunchy chips made with chicken, perfect for Keto or a low-carb diet.

Prep Time10

Cook Time35

Total Time45

Course: Appetizer, Snack

Cuisine: American, Mexican

Servings: servings

Calories: 132kcal

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.