Chicken chips are probably the greatest thing invented after sliced bread. They’re low on carbs, super quick and easy to make and versatile – you can use these as a snack or you can add them to wraps and salads. They can be served with dips and sauces or with boiled or steamed veggies (peas and broccoli for example). They make a tastier and faster alternative to grilled chicken breast.
Sprinkle with pepper and paprika before baking to make them spicy. Use different spice mills for different flavours if you want.
The trick is to cut chicken breasts into even slices. Use the fan or grill setting of the oven and bake at the top shelf. Eat right away or keep in the fridge for up to two days.
|2 servings / 170g per serving
340 Calories per serving
|+ Low in sodium
+ No sugar
+ Very high in niacin
+ High in selenium
+ High in vitamin B6
2 chicken breasts
1 teaspoon of olive oil
salt / pepper for taste
1 Slice the breasts into two then cut into diagonal strips as illustrated.
2 Put some foil (for easy clean up) on top of a baking tray. Cover it with a thin layer of olive oil and place chicken strips on top. Season and turn the strips over - so both sides have traces of olive oil on them.
3 Bake at 200ºC at the top of the oven for 10 minutes, then flip them over and bake for another 5. Use oven grill setting if it has one.