THE CARNIVORE DIET BENEFITS
Our carnivore chips have taken the world by storm, and people now ask us all the time how to make meat chips themselves at home. Whether you have some venison in the freezer and want to try coming up with your own meat chips recipe or just want to know what goes into bringing these tantalizing carnivore diet snacks to life, you’ve come to the right place.
We’ll get into all of it below and explain how we get the perfect crispy texture that eventually turns into melt-in-your-mouth goodness. It’s not easy, but that’s what separates the best meat chips from the rest!
But if you’d rather skip the guesswork and just enjoy the top snacks for men and women who refuse to cut corners on nutrition, take a look at our lineup and see what we have in store for you today. They’re the perfect treat when cravings strike because they’re totally guilt-free!
Homemade Meat Chips vs Carnivore Snax
We’ll get into how to make meat chips in a moment - we promise. But we do have to make the case for our own Carnivore Snax, first! We’d be remiss if we didn’t convince you to try them. We think everyone deserves to experience Carnivore Snax at least once!
We’ve refined the art of making meat chips to perfection. Our products are created using only the highest quality, all-natural, grass-fed meat, sourced from regenerative farms. Eating regenerative agriculture products is something you can feel good about, as it’s better for the animals, the farmers, the land, and yourself! Then, we season them with Redmond Real Salt.
That’s literally it: two ingredients. The end result has no business tasting this good. But that’s all because we’ve invested the time and resources into perfecting the meat chip-making process, so you don’t have to. Our expertly crafted meat chips are consistently delicious, with the perfect crunch in every bite.
This is to say, you should set your expectations with homemade meat chips. You might find that you love your first batch - and that’s awesome! But is it very likely? No, it is not. You should prepare for some trial and error while you find the perfect thickness to cut your meat strips to, how much seasoning to use, and how long to cook/dry them.
But if you're still committed to this project and want to learn how to make meat chips at home, we won't leave you hanging. We believe in sharing knowledge and will let you in on the meat chips recipe that has satisfied hundreds of thousands of tastebuds below!
How to Make Meat Chips: Step-by-Step Guide
As we said earlier, the process of making meat chips DIY can be convoluted and overwhelming. If you aren’t well-versed in the culinary world, we advise you to skip the hassle and get to the good part - enjoying the healthiest meat snacks here at Carnivore Snax!
Otherwise, here is how to make meat chips DIY…
Selecting Your Cut: What Meats Work Best for Chips?
You cannot take the cut of meat lightly when making meat chips at home. It’s quite literally the foundation of your entire recipe! But, there are so many directions you can take this.
Lean or fatty? That’s the first decision, and it really just depends on whether you’re trying to create the best bulking snacks or snacks for cutting. There are no right or wrong answers. Personally, we prefer leaner cuts like eye of round, sirloin, or flank steak. They’re easier to get crispy.
What matters most is the meat source. Here at Carnivore Snax, we source from the most elite, ethical regenerative farms. Because it’s better for everyone and the meat is just so much yummier! We’re not saying you have to go to these extreme measures, but at the very least, pick something up from your local butcher rather than the first cut of meat you find at the grocery store.
The Marinating Process: Flavor Infusion or Plain Jane?
The second step is marinating your meat. This is where you can really let your creativity shine. Keep it simple with salt and pepper or throw on your culinary hat and come up with a blend of spices (garlic powder, smoked paprika, and cumin is our go-to for DIY meat chips).
We think less is more, especially if you start with a really good meat as the base of your recipe. You want to enjoy the richness and umami from the meat, not feel as if you’re fighting through spices. Salt is really all you need if you do it right.
You can really infuse some flavor into the meat chips recipe with liquid aminos, Worcestershire sauce, or even a dash of vinegar. Whatever concoction you come up with, you need to let the meat marinate for at least a few hours. Ideally, overnight in the fridge for maximum flavor.
Slicing the Meat Thin: Finding the Perfect Thickness
This is where most homemade meat chips go sideways. You want slices around 1/16-1/8 of an inch thick. Any thicker and you'll end up with jerky. Any thinner and they'll disintegrate before they make it out of the dehydrator.
We suggest you freeze the meat solid before trying to slice it. Trust us, it’ll make your life so much easier than attempting to cut raw, room-temperature meat to a thin strip.
Consistency is key for getting a good batch. A thicker slice next to a thinner slice leads to one that’s burnt and another that’s as chewy as leather, just like jerky.
Drying Methods: Oven, Dehydrator, or Air Fryer?
This is where your homemade meat chips start to come to life. It can make or break the texture of your chips and be the difference between actually ending up with a crispy chip or something closer to traditional beef jerky.
The oven is the simplest approach. Set it to the lowest temperature and keep the door open so moisture can escape and the meat can crisp up nicely.
However, a dehydrator is specifically made for this type of process. It’s worth investing in if you’re serious about learning how to make meat chips the right way. Otherwise, you’ll find that striking the perfect texture is a never-ending battle.
An air-fryer is a good middle ground between the oven and dehydrator. Make sure you’ve set it to the lowest temperature as well.
Timing depends on your method of choice. Expect 3-6 hours in the oven. 4-8 hours in the dehydrator. 1-3 hours in the air fryer. Low and slow is the way to go!
Storage and Shelf Life: Keeping Your DIY Meat Chips Fresh
You probably won’t have to worry about freshness too much. If you make a good batch, they’ll be long gone before they go bad!
That being said, they do have a finite shelf life. We recommend storing them in an airtight container, or potentially even vacuum-sealing portions if you made a big ol’ batch. Otherwise, if you think they turned out great, consider sharing them with friends and family!
They should last at least a few weeks if you remove all the moisture from them - you’ll be left with something resembling jerky but SO much better as far as flavor and texture go.
Homemade Meat Chips Recipe
Crispy, protein-packed chips from whole cuts of meat. Here's how to make them!
Equipment
- Dehydrator, oven, or air fryer
- Meat slicer or mandoline
- Sharp knife and cutting board
- Airtight storage containers
Ingredients
- 1.5 to 2 lbs lean, whole-cut meat (eye of round, sirloin, flank steak, or pork loin)
- Salt (we use Redmond Real Salt)
- Optional: garlic powder, smoked paprika, cumin, black pepper
Instructions
- Pick a lean, whole cut of meat. Trim any visible fat. Eye of round and sirloin are the most forgiving for beginners. Pork loin works too.
- Freeze the meat overnight (8 to 10 hours) until completely solid.
- Slice the frozen meat 1/16 to 1/8 inch thick, cutting against the grain. A meat slicer gives the most consistent results.
- Lay slices in a single layer on dehydrator trays, oven racks, or an air fryer basket. No overlapping.
- Season both sides lightly with salt. Add optional spices now if using them.
- Dry using your chosen method:
- Dehydrator: 160-165°F, 4 to 8 hours
- Oven: Lowest setting (~170°F), door cracked open, 3 to 6 hours
- Air fryer: Lowest setting, 1 to 3 hours, check every 30 minutes
- Test by bending a chip. Clean snap = done. Bends = needs more time.
- Cool completely on the trays before transferring to containers. Warm chips in a sealed container creates condensation and kills the crunch.
- Store in an airtight container at room temperature for up to 2 to 3 weeks.
Notes
- Fattier cuts (ribeye, brisket) taste incredible as chips but are much harder to crisp evenly without commercial equipment. Start with lean cuts.
- Expect trial and error. You'll dial in thickness, seasoning, and dry time over a few batches.
- Shelf life plummets if there’s any moisture left in the meat. When in doubt, dry longer!
Looking For More Inspiration?
Whether you’re trying to cross items off your carnivore diet grocery list or you just need a boost of protein throughout the day, meat chips are an undeniable choice. But why learn how to make meat chips when our gourmet carnivore chips are just a click away?
Our commitment to quality means you're enjoying a snack made from the finest, all-natural, grass-fed meat. No need to spend hours in the kitchen and invest in specialized equipment. We've perfected the process and want you to try these meat chips yourself. If nothing else, you’ll gain inspiration and get a better idea of what homemade meat chips could be!
Don’t settle for less than the best meat chips online. Explore our online storefront and see all that we have in store for you today!
Final Words on Making Meat Chips DIY
There you have it, everything you need to know about how to make meat chips. It’s not rocket science. But it is an art. And the margin for error is slim to none when it comes to achieving that perfect crispy texture that melts in your mouth after the initial crunch.
So, don’t play the guessing game - unless you’re really committed to creating your own recipe with some wild game you’ve got in the freezer! In that case, knock yourself out. We’re all for finding fun ways to use whatever animal you’ve harvested.
In the meantime, though, remember that homemade meat chips will never contend with the real deal. Spoil yourself at Carnivore Snax today and taste the difference firsthand!
