This DIY take on Carnivore Meat Chips is sure to satisfy your cravings for that crunch without breaking the bank! For this recipe, I am using a Food Dehydrator (Excalibur) but you can also make in the oven.
Carnivore Meat Chips
Things Needed To Make Your Own DIY Carnivore Crisps
Thinly sliced meats is the first and most important ingredient. And while deli meat is chosen by many to make ‘meat chips’, they are not the best choice due to the many ingredients. Here are some alternatives:
- If you own a meat slicer, set it to the smallest setting and try that. I have the Cuisinart Pro meat slicer (which is very basic) and the smallest setting is actually too thin. Just take a slice and tweak the dial until it’s thin but not so thin it falls apart when you pick it up. Watch my Meat Slicer video here.
- Buy a pork loin roast or lean beef roast from your butcher and ask them to slice it for you! Many will do that as part of their service.
- Go to your nearest Asian supermarket and buy ‘Hot Pot’ meat or Shabu Shabu. They will have a wide variety of meats, sliced paper thin for you to make chips with!
Important Note About Slicing the Meat for Your Chips!
Do you slice the meat against the grain or with the grain to make those meat chips?
- If you want the chips to be crispy and break apart with a crunch, slice your meat thinly AGAINST the grain.
- If you want the chewiness of beek jerky, then slice along the grain.
You will also need the following:
- Salt. I like to use Redmond’s fine salt for this
- Either a dehydrator or some large baking sheets and parchment paper
That’s it!

Instructions to Make Carnivore Meat Crisps in the Oven
- Obtain your thinly sliced meat
- Preheat oven to 350
- Place parchment sheets over your large baking trays
- Lay out meat slices in a single layer as close together as you can
- Sprinkle with some Redmonds salt
- Bake for 20-30 minutes.
- Allow to cool and enjoy!
- Watch this video where I make these meat chips in the oven as well as compare the costs to the prepackaged meat chips!
Can I Just Buy Meat Chips Instead?
Absolutely of course you can! I get it, not everyone wants to own the equipment or has the time!
The best ones are Carnivore Crisps and you can buy them in so many different cuts of meat! My link will give you a discount!
Printable Recipe for Meat Chips in the Dehydrator

Carnivore Meat Chips
This DIY take on Carnivore Meat Crisps is sure to satisfy your cravings for that crunch without breaking the bank! For this recipe, I am using a Food Dehydrator (Excalibur) but you also make in the oven (see Notes)
Ingredients
- Beef Roasts (any lean roast), paper thin slices
- Pork Loin Roast, paper thin slices
- Salt (Redmonds)
- You can use any meats that you want to crisp up, just be sure to slice them paper thin or have your butcher do that!
Instructions
- Preheat your dehydrator to 165°F (setting for meat/fish/jerky)
- If you're slicing your own meats, slicing them paper thin will be your first step.
- Carefully place your meat slices on your trays.
- Salt them according to taste and then set your trays into the dehydrator.
- Set your cooking time to 4-5 hours. Thicker slices or slices with more fat will require more time to dehydrate.
- Once done, remove the slices and lightly dab them with a paper towel to remove any excess moisture.
- Let them cool and crisp up. They will be a little soft while they are still warm.
Notes
- It is highly recommended that you preheat your dehydrator while preparing your meat trays. This will keep the cooking temperature more consistent.
- If using a higher fat meat, be sure to store them in the fridge or freezer.
- Macros: Dehydrated meat weighs about 1/3 less than raw meat. Go to your macro app and find the macros for 3 ounces of whatever meat you are using. This will be your macros for 1 ounce of your meat chips!
Instructions to Make Carnivore Meat Crisps in the Oven
- Obtain your thinly sliced meat
- Preheat oven to 350
- Place parchment sheets over your large baking trays
- Lay out meat slices in a single layer as close together as you can
- Sprinkle with some Redmonds salt
- Bake for 20-30 minutes.
- Allow to cool and enjoy!
- Watch this video where I make these meat chips in the oven as well as compare the costs to the prepackaged meat chips!
What Are the Macros For Meat Chips?
Of course every meat is going to be different! So here is what to do:
- Dehydrated meat weighs about 1/3 less than raw meat.
- Go to your macro app and find the macros for 3 ounces of whatever meat you are using.
- This will be your macros for 1 ounce of your meat chips!
Made these over the weekend with a chuck tender. Cut paper thin on my KWS slicer dehydrated 5 hours after a sprinkle of kosher salt on half and KS and 0 Carb Taco Seasoning on the other half. Never would have believed how simple and tasty they are.
That sounds amazing, thanks for your comment!
was the pork loin raw? It looked like it.
Yes but only do that if you can slice it super thin AND if your dehydrator can go to 160 degrees F or higher.
Love this! Another option (readily available in Quebec and France) would be to buy fondu meat!!!
Yes and here in BC you can buy the Asian version of that which is hot pot meat! or Shabu Shabu!
How long they stay crispy for? And were to store them? Please 🙏
They stay crispy! I keep them in paper bags but we eat them up within a few days. If you make chips with fatty meat then keep them in the fridge.
Hi. LOVE your video’s. So helpful. Does the meat, especially pork, need to be cooked first? Thank you.
I don’t but I preheat my dehydrator to 165 first. If you can’t do that then best to cook them first.
Can precooked brisket be used to make crisps? I live alone, baked a brisket and ate for three days, froze the rest. Thinking I may try some in case of not getting any information soon. Thanks and blessings to all. Fay
Yes, if you slice your brisket very thin across the grain it will make great chips either in the oven or dehydrator! I also make brisket bacon from my leftover brisket, it’s delicious!
Are these tough like jerky or light and airy like Carnivore Snax?
They are like carnivore snax and carnivore crisps but to get that effect be sure to cut your meat against the grain not with the grain. Jerky tends to be long strips of meat along the grain which is why they are chewy. Meat chips are easy to bite and eat because of cutting AGAINST the grain.
What is difference between “chips” and “jerky”? Obviously, one is crunchy and one is chewy, but how is the crunch achieved?
The way to get the slices of meat to be crunchy chips is to slice the meat across the grain and then leave in the dehydrator until its crunchy!. Jerky is sliced in strips along the grain.