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
Trim off any visible fat from the chicken breast.
Slice the chicken into thin, even slices.
Lay the slices in a single layer on the dehydrator trays.
Dry at 60°C (140°F) for 12 hours. Thicker slices or a less powerful machine may need longer.
Check doneness (see below) before storing.
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.