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These Carnivore Meat Chips are the ultimate crunchy, salty snack for anyone following a zero-carb or carnivore lifestyle. Made with ultra-thin slices of lean beef or pork, these chips are dehydrated to perfection, resulting in a satisfying texture that rivals any store-bought version—without the additives or markup.
Perfect for road trips, lunchboxes, or simply curbing your craving for crunch, this recipe offers the flexibility of using your dehydrator or oven. Customize with your favorite cuts of meat and salt level to suit your taste and macros.
• Beef Roasts (any lean roast), paper thin slices
• Pork Loin Roast, paper thin slices
• Salt (Redmonds)
1. Preheat your dehydrator to 165°F (setting for meat/fish/jerky).
2. If you're slicing your own meats, slicing them paper thin will be your first step.
3. Carefully place your meat slices on your trays.
4. Salt them according to taste and then set your trays into the dehydrator.
5. Set your cooking time to 4–5 hours. Thicker slices or slices with more fat will require more time to dehydrate.
6. Once done, remove the slices and lightly dab them with a paper towel to remove any excess moisture.
7. Let them cool and crisp up. They will be a little soft while they are still warm.
Oven Variation: Preheat oven to 350°F. Lay out thinly sliced meat on parchment-lined baking trays in a single layer. Salt to taste. Bake for 20–30 minutes. Cool and enjoy.
