Ground chicken, spread paper-thin and baked until it snaps like a cracker.
29g of protein per serving, these ground chicken chips are made with thinly spread ground chicken, baked until golden and crispy, then topped with a creamy avocado egg salad. I wanted to create a daily snack that makes getting enough protein feel less boring. Instead of reaching for the same protein snacks every day, these chicken chips give you that crispy, savory texture you actually want from a snack. The avocado egg salad adds a creamy, fresh contrast that makes every bite satisfying. It’s simple, high-protein, and honestly just a fun way to get your protein in. The thinner you spread the meat, the more moisture escapes during baking, which is the whole mechanism behind the crunch.
Why This Works
The ground chicken is the main protein source, while the eggs and Greek yogurt add even more protein to the snack. The avocado also provides healthy fats, making these chicken chips with avocado egg salad both high in protein and satisfying.
Nutrition (per serving)
| Calories | 250 |
|---|---|
| Protein | 29g |
| Carbs | 8g |
| Fat | 12g |
Ingredients
Chicken Chips
| Ground chicken | 200 g (7 oz) |
|---|---|
| Chili powder | 1 tsp |
| Paprika powder | 1 tsp |
| Salt | ½ tsp |
| Black pepper | ½ tsp |
| Garlic powder, optional | As needed |
Avocado Egg Salad
| Avocado | ½ |
|---|---|
| Large boiled eggs | 2 |
| Greek yogurt | 1 tbsp (15 g) |
| Mustard | ½ tbsp (7.5 mL) |
| Salt & black pepper | To taste |
| Chopped green onions | |
| Chopped onion | |
| Chopped tomato | |
Step-by-Step Instructions
1 Season the chicken
Add the ground chicken, chili powder, paprika powder, salt and pepper to a bowl.
2 Mix
Mix until well combined.
3 Spread it thin
Transfer the mixture onto parchment paper and spread it into a very thin, even layer (about 2–3 mm / ⅛ inch thick).
4 Bake or microwave
If you use a microwave, microwave it at 600w for about 14-16 minutes, checking after 10 minutes. Continue in 1-minute increments until fully cooked and crispy. If you use an oven, bake at 180°C / 350°F for 30–40 minutes, or until fully cooked, golden, and crispy. If needed, bake for a few extra minutes to achieve your desired crispiness.
5 Cool and break
Let the chicken chips cool for a few minutes — they will crisp up more as they cool. Break them into your preferred size.
6 Start the egg salad
Add the avocado and boiled eggs to a bowl.
7 Add the creamy base
Add Greek yogurt, mustard, salt, and black pepper as well.
8 Mash well
9 Add the vegetables
Add the chopped green onions, chopped onions, and chopped tomatoes.
10 Fold together
Gently fold everything together until evenly combined.
11 Serve
Serve with chicken chips you made earlier. Enjoy.
Notes & Tips
- Microwave-friendly?: Yes, you can make the chicken chips in the microwave for a quicker option. They take about 14-16 minutes and can still get crispy.
- Make-ahead: The avocado egg salad can be made ahead and stored in the fridge. Adding a little lemon juice to the avocado egg salad helps prevent the avocado from browning.
- Best texture: For the crispiest chicken chips, spread the chicken as thinly and evenly as possible.
- Make it your own: Add your favorite vegetables to the avocado egg salad, such as cucumber, bell pepper, or corn.