Chicken chips with soy sauce in the dryer

Chicken chips with soy sauce in the dryer


Cooking time:

19 hours 0 minutes

Many people buy meat chips at the store, not even realizing that they are very easy to make at home. They turn out just as thin and dry, but taste much better, because you choose the spices yourself.

Description of preparation:

The finished chips should dry well and not stick when touched. They make a great snack or appetizer for a foamy drink, making a great substitute for dried fish. It is best to buy chicken fillet from trusted suppliers; it is even better if it is your own, home-grown chicken. Spices can be added and combined to suit your taste. Use only good quality soy sauce, then the chips will turn out just right in terms of taste and salt.


  • Chicken breast

    500 Gram

  • Soy sauce

    50 Milliliters (dark)

  • Ketchup

    1 Art. spoon

  • Wasabi powder

    1/3 teaspoons

  • Dry ground garlic

    1/2 teaspoons

  • Adjika dry

    1 Tea spoon (without slide)

Number of servings


Calorie content

105 kcal

Calorie content

Nutritional value per 100g.

How to cook “Chicken chips with soy sauce in the dryer”

Prepare all the necessary ingredients to make soy sauce chicken chips in the dryer.

Cut the chicken fillet into thin slices 5 mm thick. Place the meat in a bowl, add spices and pour in soy sauce. Mix everything well and put it in the refrigerator for 8-10 hours. During this time, the chicken pieces will marinate and absorb the sauce.

Place the marinated chicken pieces on a drying tray in a single layer, without overlapping.

Dry the chips at 50 degrees for 6-8 hours. During this time, it is advisable to change the trays and rotate them for uniform drying. Remove the finished chips from the trays and serve.

Bon appetit!

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