Crispy Chicken Chips with Zesty Guacamole Dip
Crispy bites, creamy delights.
Prep Time: 15 minutes
Cook Time: 35–40 minutes (Oven) | 20–25 minutes (Air Fryer)
Servings: 2–3 portions
Ingredients:
Chicken Chip Ingredients:
- 1 lb (approx. 450g) Ground Chicken Thighs
- 1 tsp Sea Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Smoked Paprika
- 1/4 tsp Black Pepper
- Optional: Cayenne pepper or crushed red pepper flakes for heat.
Zesty Guacamole:
- 2 Ripe Avocados, pitted and scooped
- 1/2 Red Onion, finely diced
- 1 small Jalapeño or green chili, finely minced (optional)
- 1/4 cup Fresh Cilantro, chopped
- Juice of 1 Lime
- Salt and black pepper to taste
How To Make Crispy Chicken Chips with Zesty Guacamole Dip
- In a bowl, combine the ground chicken thighs thoroughly with the sea salt, garlic powder, onion powder, smoked paprika, and black pepper until the seasoning is completely incorporated.
- Place the seasoned chicken mixture between two large sheets of parchment paper. Use a rolling pin or a heavy flat tray to press and roll the mixture out until it is uniformly thin (ideally less than 0.5cm thick).
- Remove the top layer of parchment paper. Transfer the bottom parchment sheet with the flattened chicken onto a baking sheet. Place in a preheated oven at 200°C and bake for 35–40 minutes (or air fry at 190°C for 20–25 minutes) until the chicken is fully dried out, deeply golden, and crisp.
- While the chips are baking, mash the avocados in a bowl with the lime juice until slightly chunky. Fold in the diced red onion, minced chili, and fresh cilantro. Season to taste with salt and pepper.
- Allow the chicken sheet to cool slightly, where it will harden further, then break or cut into individual “chips.” Serve stacked on a platter next to the fresh guacamole for the final “Success” test.