Crispy High-Protein Chicken Chicharrón Chips by Guytruong

Ingredients

• 500 g chicken breast
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 3 tsp baking powder
• 1 tbsp olive oil

Instructions

1. Place the chicken, garlic powder, paprika, salt, black pepper, baking powder, and olive oil into a food processor and blend until a smooth paste forms.
2. Spread the chicken paste into a very thin, even layer on a baking sheet lined with parchment paper.
3. Bake at 180°C (350°F) for 35 to 40 minutes, or until the edges are golden brown.
4. Increase heat to 200°C (390°F) and bake for an additional 5 to 6 minutes for extra crunch.
5. Remove from the oven and let cool for 5 to 10 minutes to allow the chips to crisp up further before serving.