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Golden crispy ground chicken chips stacked on a floral plate with a side of tangy dipping sauce
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Crispy Ground Chicken Chips Recipe

Crispy, high-protein ground chicken chips made with parmesan and simple pantry seasoning — no breading, no deep fryer, just a hot oven and one flip.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Servings: 24 chips
Calories: 165kcal

Ingredients

For the chips:

  • 1 lb ground chicken (93% lean)
  • 1/2 cup freshly grated parmesan cheese
  • 1 large egg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  • In a medium bowl, combine the ground chicken, parmesan, egg, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix just until combined.
  • Using a small cookie scoop, drop 1-tablespoon mounds of the mixture onto the parchment-lined sheet, spacing them at least 2 inches apart.
  • Flatten each mound with the back of a spoon or the bottom of a glass until about ⅛ inch thick.
  • Bake for 12–14 minutes, until the edges are golden and beginning to curl.
  • Flip each chip carefully with a thin spatula and bake for another 8–10 minutes, until deep golden brown throughout.
  • Cool on the pan for 5 minutes, then transfer to a wire rack to finish crisping before serving.

Notes

  • Grate your own parmesan from a block — pre-shredded parmesan contains anti-clumping starches that prevent proper browning and crisping.
  • Thickness matters more than bake time: flatten mounds to ⅛ inch, not ¼ inch, for the best crunch.
  • Store fully cooled chips in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
  • Freeze cooled chips in a single layer for up to 1 month; reheat in a 350°F oven, not the microwave, to restore crispness.
  • Ground turkey substitutes 1:1 for ground chicken with a very similar result.
  • Blot chips with a paper towel right after baking if using a fattier ground chicken blend, to prevent a greasy texture as they cool.
  • The raw mixture can be made up to 24 hours ahead and refrigerated before scooping and baking.
  • Double the recipe using two separate baking sheets rather than crowding one pan, for even crisping.