Dried chicken breast chips
Made in my kitchen
One ingredient, a sharp knife and a dehydrator. Thin slices of plain chicken breast dry into light, crisp chips.
My own recipe, from my video. I make this one at home. I’m still weighing each batch, so exact amounts, yield and calories are coming soon.
Treat only — not a complete diet. Homemade snacks do not replace a balanced commercial or veterinary diet. If your pet has a health condition, ask your vet before trying a new treat.
Ingredients
- Chicken breast, fresh
Exact amounts coming soon.
Steps
After rinsing the chicken breast, trim off the visible fat with scissors.
Slice the chicken into even, moderately thin pieces.
Lay the slices in a single layer on the dehydrator racks.
Set the dehydrator to 60°C (140°F) for 12 hours. Thicker slices or a less powerful machine may need longer.
When done, the chips should look golden and sound crisp.
Doneness check: every piece should be completely dry and firm all the way through, with no soft or moist center. Break a thick piece open to check. If any are still soft, keep drying.
This is my home method. For USDA’s general guidance on drying meat, see my dehydrator notes.
Calories: coming soon. I haven’t weighed a finished batch yet, so there is no per-piece number here.
Once you know the calories in one piece, use the Custom option in the dog calorie calculator and keep treats near 10% of daily calories.