Crispy Chicken Chips

450g chicken thighs or breast (option to use ground chicken)

1 teaspoon kosher 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 baking powder

1 Tablespoon nutritional yeast 

2 Tablespoons psyllium husks

1. Preheat the oven to 375°F (190°C).

2. Cut the chicken into manageable pieces and place them in a food processor with the spices. Process until a smooth paste forms.

3. Tear a piece of parchment paper the size of a large cookie sheet and place it on a flat surface.

4. Spoon half of the chicken paste onto the center of the parchment paper.

5. Cover the chicken with a piece of cling film the same size as the parchment paper.

6. Using a rolling pin, flatten the chicken evenly until it is paper-thin.

7. Remove the cling film and carefully transfer the parchment paper with the flattened chicken onto a cookie sheet.

8. Bake for 35–45 minutes, until the chicken looks crispy but not burned.

9. Remove from the oven and let cool for 5 minutes. If it does not feel crispy enough, return it to the oven for an additional 5–10 minutes.

10. Once fully crisp, break the chicken into smaller chip-sized pieces.

11. (Optional) Before baking, use a butter knife to cut the flattened chicken into rectangles, squares, or triangles for uniform shapes.

12. Serve with guacamole or your favorite dip.

13. Store in the refrigerator. 

Per 100g

Fat 4,5g

Carbs 8g

Fiber 7,5g

Protein 70g