Chicken Chips with Soy Sauce in a Food Dehydrator
A convenient, tasty snack anywhere. Meat chips are great as party snacks and for work, travel, or school. Easy to take along. Protein fills you up and it’s quite healthy. Recommended for those watching their figure.
Updated : 26 February, 2026
Easy
More than 1 hour.
Ingredients
2 kilograms
Chicken fillet
8 tablespoon
Soy sauce
2 teaspoon
Salt
1 teaspoon
Ground coriander
1 teaspoon
Dry spices
1.5 teaspoon
Paprika
2 teaspoon
Mustard
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Rinse the chicken fillet, pat it dry, and place it in the freezer for about 1 hour (this will make it easier to slice into thin pieces). The thinner the slices, the faster and more evenly the chips will dry. It’s best to slice across the grain, as this makes them easier to crisp up.
Step 2
Add all the ingredients to the fillet and mix well with your hands. The warmth of your hands helps the meat absorb the spices better. Just be careful - your hands will quickly get cold since the meat has been in the freezer.
Step 3
Leave the marinated meat in the refrigerator for about 8-12 hours. For me, 12 hours is completely sufficient. It can be a bit less or more, depending on what’s convenient. I usually marinate it in the evening and place it in the dehydrator in the morning.
Step 4
Once the marinating time is over, arrange the pieces on the dehydrator trays. Some recipes say the pieces should not touch, but this is mainly to make it easier to remove them individually later rather than as one “sheet.” The meat will dry regardless. Dry at 60-70 °C for about 5-6 hours. If you have the opportunity to check the dehydrator, after 2-3 hours you can swap the trays and flip the meat - this will help it dry more evenly. If some pieces are not fully dried yet, leave them longer, and remove the ones that are ready.
Step 5
From this amount, you get approximately 1.2-1.4 kg of meat, depending on how thinly it is sliced. The finished chips do not stick together, they bend easily, and do not release moisture when pressed.
Step 6
It is best to store the meat in a glass container or a paper bag. It can be kept at room temperature. From experience, I can say that this product doesn’t last long, so I can’t specify an exact storage time.
Author note
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