Carnivore Chips with Chicken Breast: Crispy and Golden Finish

Instructions:

1. Freeze the lean chicken breast for 30 minutes. Note: This firms the proteins so they don't slide under the blade
2. Using a mandoline slicer, slice the cold meat against the grain into translucent, paper thin rounds approximately 1.5mm thick.
3. Lay the slices on paper towels and pat them firmly on both sides to remove all surface moisture. Note: This is the most important step for a shatter effect
4. Place slices in a single layer in an air fryer basket or on a parchment lined baking sheet, ensuring at least 1/2 inch of space between each chip.
5. Season lightly with 1/2 tsp fine sea salt.
6. Cook in air fryer at 325°F (160°C) for 12-15 minutes, flipping halfway through, until edges curl and turn deep golden brown.
7. Alternatively, cook in an oven at 300°F (150°C) for 20-30 minutes on a wire rack until they feel rigid and look golden.
8. Remove chips immediately and let them rest on a wire rack for 5 minutes to harden into a shattering crust.