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5 from 3 votes

1 Ingredient Carnivore Chips

These carnivore chips need just 1 ingredient and come out so crispy and crunchy. They will satisfy your craving for a crunchy chip while also being low carb, high protein and keto-friendly.
Servings: 5 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
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Ingredients

  • 1 lb (454 g) ground chicken, see note before starting

Instructions
 

  • Preheat your oven to 375°F (191°C). Line two half sheet (18 x 13 inch) baking pans with parchment paper. I highly recommend using Reynolds parchment paper if possible or another really good quality brand of parchment paper, see notes section for more details.
  • Add the ground chicken to a large bowl and stir and mix until it becomes fully mashed. If you want to make the baking powder version, stir it in now until evenly mixed. See notes section regarding adding baking powder. If desired, you can also sprinkle a little salt in to season your chips at this time.
  • Divide your ground chicken in half and transfer half to one of the parchment lined baking sheets. Cover the surface of the chicken in the baking sheet with a large sheet of plastic wrap (you want the plastic wrap to be about the size of the baking sheet). Use a rolling pin to spread out the chicken thinly. You want to get it as thin as possible without it becoming transparent. The thinner you can roll your chicken, the easier it will be for your chips to crisp up but if you do roll until it starts to become transparent, the chicken may end up sticking to top layer of plastic wrap when you try to remove it. You should be able to cover most of the baking sheet with chicken once it is fully rolled out. See photos in post for reference. Try you best to roll and spread the chicken out evenly so it is close to the same thinness throughout. Then, gently pull off the plastic wrap. It should come off fairly easily with very little chicken sticking on. If the chicken is sticking on, you likely rolled it too thin and may need to re-roll.
  • If you want your chips to have nice rectangle, square or triangle shapes, use a butter knife to cut the chicken into rectangle/squares/triangles (see photo in post for reference). This is an optional step. You can just bake the chicken as one big piece and then break up into smaller pieces when you are done baking. Even with the cuts, the chicken will bake up as one large piece but having the precut lines will make it easier to break the chicken along those lines to have nice chip shapes. If you are pre-cutting, I recommend a butter knife instead of a regular sharp knife or a pizza cutter. The cuts made by a thin sharp knife or a pizza cutter are too thin. Also when cutting, keep in mind that the chips will shrink a lot during baking so you do want to make the cuts about 1.5 times bigger than the size you actually want them to be.
  • Repeat steps 3-4 with the remaining half of the ground chicken.
  • Place one baking pan into the middle section of your oven. (Keep the other one in the fridge. I don't recommend baking both at the same time because the bottom tray won't get an even heat distribution). Bake chips for about 35-50 minutes. Timing will vary depending on how thin you rolled out your chicken and how much moisture and fat your chicken has. When the chips are ready, they should feel firm on the surface and you should see them lift off of the parchment paper. I also find that there is usually a small section in the middle that is still a little soft while the rest of the chicken is ready and very crisp. If this happens, briefly remove the tray from the oven and break off the parts that are ready and remove and set them aside to cool. Then place the middle part that isn't quite done back into the oven for a few more minutes until crispy. Repeat with your second tray of chicken.
  • Allow chips to cool a little before breaking them into smaller pieces. They should also crisp up a little more as they cool. If desired, sprinkle chips with salt and/or other seasonings. I like adding taco seasoning to mine. You can also serve the chips with your favorite dipping sauce (I made a cheese dipping sauce). Store uneaten chips in an airtight bag or container and keep them in the fridge or freezer. The chips will stay crisp for a few days in the fridge or freezer.

Notes

  • Ground chicken note: This recipe works best with regular ground chicken and not lean ground chicken like ground chicken breast which doesn't crisp up as well. I used refrigerated ground chicken. If you are using frozen, you will need to thaw the chicken before using. I tested this with Perdue and Whole Foods 365 ground chicken. 
  • Baking powder note: If you want a thicker crunchy chip, add 1 tsp of baking powder to the ground chicken. The chicken chips will still be crispy even without it but will have more of a regular potato chip level of crispiness. Adding baking powder creates a thicker crunch, like thick tortilla chips or Kettle chips.
  • Salt note: I think most people will want to add salt or other seasonings to add flavor to the chips but how much you want to add will really depend on personal preference and dietary restrictions and the amount needed will also vary depending on the amount of sodium contained in the ground chicken which can vary depending on the brand you use. You can sprinkle a little salt in with the chicken but I recommend saving any seasoning and any additional salt for after the chips are baked so you can see how much seasoning and salt is needed.
  • Seasoning note: I recommend seasoning the chips after if you plan on adding seasonings. If you mix it into the ground chicken before before baking, the chips could brown too much from the seasoning before they are crispy. I added a homemade no salt taco seasoning on mine. I've also used Dash salt-free taco seasoning.*
  • Parchment paper note: The chicken should not stick to the parchment paper when it is done baking. Instead, it should actually lift off the parchment paper. However, I highly recommend using a good quality parchment paper. There are many inferior brands out there that do not have a good nonstick coating. I use Reynolds (Amazon | Walmart | Target)* and Kirkland Paper Chef* brands.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Estimated nutrition assumes the chips will be enough for 5 servings and is for 1 serving, or 1/5 of the recipe. 
Serving: 1serving, Calories: 144kcal, Carbohydrates: 1g, Protein: 18g, Fat: 7g, Saturated Fat: 2g, Sodium: 76mg, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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