Crispy Turkey Carnivore Chips

These crispy turkey carnivore chips are light, crunchy, and surprisingly addictive. All you need is 1 ingredient and a little oven time. No fancy equipment, no fuss. They're low carb, high protein, and completely keto and carnivore-friendly. You can keep them plain or jazz them up with your favorite seasonings for a snack that’s as simple or flavorful as you like.

Jump to:

• Ingredients
• How to Make Carnivore Chips
• Serving Suggestions (a.k.a. excuses to eat more of them)
• Real Talk: Why Ground Turkey?
• Little Tangent: What Makes a Snack "Carnivore"?
• Final Thoughts (a.k.a. Why You Should Just Try Them)
• 📖 Recipe
• 💬 Reviews

You know that feeling when you finally find a snack that checks all the boxes: crispy, salty, satisfying… and still aligns with your diet? Yeah, this is one of those moments.

I’ve been on a bit of a crunchy kick lately. You’d think going carnivore meant kissing goodbye to crispy snacks for good, but nope, these turkey carnivore chips came along and proved me wrong in the best way. They’re light, flavorful, and have that delicate crunch that feels almost illegal on a zero-carb diet.

Honestly, I stumbled across something similar on a random scroll one night, and it’s been living in my head ever since. After a few rounds of testing, some with herbs, others completely bare, I landed on a version that’s not only foolproof but wildly addictive. Let’s walk through it, shall we?

So... What Are Carnivore Chips?

If you’re new to the whole carnivore lifestyle, you might be wondering: “Chips? Aren’t those off the table?” Typically, yes, no potatoes, no corn, no cassava, no nonsense. But carnivore chips are different.

They’re made from 100% ground meat, turkey, in this case, flattened, baked low and slow until dehydrated and golden crisp. It’s kind of like if jerky and chips had a baby. A very high-protein, zero-carb baby.

They’re also:

• Grain-free
• Sugar-free
• Gluten-free
• Keto and low-carb compliant
• And, if you're into the numbers: 300 calories per 10-chip serving, with 38g of protein, 16g of fat, and 0g carbs. Zero. Zilch.

Not bad for something you can snack on straight from the fridge.

Let’s Talk Texture

Texture is everything with chips. You want that audible crunch, not something chewy or flimsy or weirdly rubbery. The trick here is rolling the turkey paper-thin (think deli-thin sliced meat or about 1.5mm thick), baking at a super low temp, and letting the magic happen slowly.

The end result? Thin, crispy chips with that delicate shatter when you bite into them. They're not greasy or oily, just clean-tasting and light.

Oh, and if you're the dip kind of person, wait 'til you dunk these into hot melted cheddar. Game. Changer.

Ingredients

You don’t need much to make carnivore chips. In fact, this might be the lowest-lift snack you’ve ever made:

• 1 lb (450g) ground turkey – ideally 85% lean or similar
• Optional seasonings – salt, garlic powder, smoked paprika, or even a pinch of rosemary if you’re leaning keto and not strict carnivore

That’s it. No binding agents, no flours, no eggs. Just meat, seasoning (if you want), and a little patience.

Equipment Notes (because they matter more than you think)

• Rolling pin: Non-negotiable if you want that even, wafer-thin layer.
• Baking paper: Use the good stuff. Some brands stick like crazy, if in doubt, grease both sides lightly.
• Pizza cutter or sharp knife: For slicing that meat sheet into chip-sized squares.
• Large baking tray: Preferably one with a flat surface so you don’t get uneven cooking.

How to Make Carnivore Chips

Here’s the full breakdown. Don’t blink, it’s wildly simple.

1. Preheat and prep: Set your oven to 200°F (95°C). Line a baking tray with baking paper. Trust me, do this step first. No one likes scrambling when your hands are covered in turkey goo.
2. Mix your meat: Add your ground turkey to a large bowl. Knead it just a bit to make the consistency even throughout. If you’re using any seasoning, this is the moment to throw it in.

2. Roll it out: Place a fresh sheet of baking paper on your counter. Plop the turkey in the center, then cover it with a second sheet. Use a rolling pin to flatten the meat to about 1/16 inch (1.5mm). The thinner, the better. You want it evenly spread, like a giant meat pancake.
   Optional trick: Lightly grease your baking paper sheets to make peeling them off easier.
3. Slice it: Peel off the top sheet, and use a pizza cutter to slice the turkey into chip-sized squares or triangles. Don’t stress if they’re not perfect, rustic is charming here.

4. Bake low and slow: Transfer the whole sheet to your tray. Slide it into the oven and bake for 2.5 to 3 hours, flipping once halfway through. You’ll know they’re ready when they’re dry, lightly golden, and stiff.
5. Cool and crisp: Let the chips cool completely on the tray or a rack. They’ll crisp up even more as they hit room temp.
6. Store like a pro: Keep them in an airtight container at room temp for up to 3 days. Or, pop them in the fridge for up to a week. You can re-crisp them in a toaster oven if needed, but they usually don’t last that long.

Serving Suggestions (a.k.a. excuses to eat more of them)

While you can absolutely eat these plain, and I often do. They also make the perfect vehicle for:

• Melted cheddar cheese (Think fondue, but primal)
• Whipped cream cheese with smoked salt
• Carnivore ranch-style dips made with sour cream, salt, and herbs
• As croutons on a bacon-and-egg salad (yes, really)

If you're keto-flexible, they’re also awesome with guac, salsa, or even plain Greek yogurt.

Real Talk: Why Ground Turkey?

Great question. Turkey has a few things going for it:

• Lean but still flavorful – you get crisp edges without puddles of fat
• Affordable – especially compared to beef or lamb
• Takes on seasoning well – which means you can get creative if you’re not a strict carnivore

That said, you can totally make this with ground chicken, beef, pork, or even lamb. Just know that fattier meats will crisp differently, and may require blotting mid-bake.

Little Tangent: What Makes a Snack "Carnivore"?

There’s some debate here. Purists say zero carbs, zero plants. Others allow seasonings, eggs, or dairy. These turkey chips fall on the strict end. They're 100% animal-based, zero carbs, no binders or fillers.

That said, if you’re more relaxed, a sprinkle of smoked paprika or rosemary takes these to a whole new level. You're still lightyears ahead of anything that comes in a crinkly plastic bag.

Final Thoughts (a.k.a. Why You Should Just Try Them)

You don’t need to be hardcore carnivore to appreciate these. Maybe you’re dabbling in low-carb eating. Maybe you just want something that crunches without the guilt. Or maybe you, like me, just can’t resist the idea of chips made from nothing but meat.

Whatever the reason, these are worth a spot in your snack rotation. They’re dead simple, endlessly customizable, and satisfying in a way that store-bought snacks just can’t replicate.

And hey, if they live rent-free in your head after one batch… don’t say I didn’t warn you.

📖 Recipe