Grass-Fed Beef Liver Chips Recipe
Primal Edge Health participates in the Amazon Services LLC Associates Program and other affiliate programs and therefore, may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.
Dried liver chips are a nutrient dense snack with a delightful funky factor and great crunchy texture. Strong and sturdy, just like other chips, these are perfect for dipping into warm cheese dip or guacamole. You can also make a cracker-like sandwich with a piece of cheese in the middle. When it comes to how best to eat these, options are limitless.
These are ideal for anyone interested in eating more organ meats or carnivore diet recipes!
Table of Contents (click to view)
Why Grass-fed Beef Liver?
Really, the question is “Why not?!”
If you’re not on board with organ meats yet, I recommend you pay attention!
Not only are there many nutritional and environmental benefits of organ meats, but they are budget-friendly and surprisingly delicious!
The key is figuring out how to cook organ meat recipes you actually want to eat. This liver chip recipe is pure simplicity so you’re in the right place.
Organ meats are special in general and liver, in particular, is quite exceptional. The benefits of liver are quote notable and it’s a great entry-level food for anyone who wants to improve their health.
When people first start eating nose to tail, liver is usually the first choice. These chips make it easy to add it in! With such a familiar texture and shape of a cracker or chip each piece is easy to enjoy.
I usually recommend beginners start with liver pate but I may change my suggestion because these chips are foolproof! Plus, these chips are made with super simple ingredients, which is why they are a great way to introduce organ meats to your dog (even a picky one).
Who can refuse when these are dipped in keto cheese sauce? YUM!
Beef Liver Nutrition
Forget about imported sacha inchi nuts from the Amazon or pink Himalayan salt from China, liver is a real superfood (1)and you can get it from your neighborhood butcher.
In an excellent article by The Weston A Price Foundation on the lore of one of our most important sacred foods they note liver contains
- An excellent source of high-quality protein
- Nature’s most concentrated source of vitamin A
- All the B vitamins in abundance, particularly vitamin B12
- One of our best sources of folic acid
- A highly usable form of iron
- Trace elements such as copper, zinc and chromium; liver is our best source of copper
- An unidentified anti-fatigue factor
- CoQ10, a nutrient that is especially important for cardio-vascular function
- A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA.
Carnivore Chips
Or would you call these crisps? Either way, you know what I mean!
I like to add beef liver to my homemade pemmican recipe it blends in flawlessly, you would never know it’s there unless I told you.
Traditionally
So one day I was drying liver to make a new batch of
I took a little nibble of the dry liver, and was totally blown away! This is the perfect healthy chip replacement.
Are you craving easy and delicious carnivore recipes? Check out my Carnivore Cookbook for simple and straightforward recipes you’ll love!
Unlock the power of nutrient-dense, fiber-free nutrition with The Carnivore Cookbook, available in both digital and print formats. Say goodbye to the struggle of finding strict carnivore recipes—this collection is your ultimate solution.
I immediately thought anyone on a paleo, AIP, GAPS, low oxalate diet, or keto diet should know about this! And all my friends on a carnivore diet have to try it! It’s one of my favorite carnivore snack ideas.
It’s a single ingredient carnivore chip recipe that you can double or triple batch anytime you want. The drying process takes a few hours but it’s totally worth it because you get a gluten-free, grain-free chip that is actually good for you too.
I know people still have trouble introducing liver into their diet for the first time, so this is a great option!
The flavor of dried liver is milder than fresh liver but if you’re worried it will be too strong for you make grass-fed calves liver chips recipe instead. Organs from younger animals tend to have a smoother, less pronounced flavor than mature animals.
How to Make Beef Liver Chips
Some people might call this liver jerky but I like to dehydrate liver until it is completely dry and crunchy.
To me, jerky has a different texture. It’s pliable and chewy. You can certainly experiment with liver and give it that kind of finish if you prefer.
Before you get going here, decide which of the two ways you want to make this liver chip recipe.
- Buy liver whole and thinly slice it into even pieces.
- Spread ground liver in a thin layer and break apart into smaller pieces with your hands.
Sourcing a pound or two of whole liver is probably easier for most people so that’s a great way to start.
Bring it home and thinly slice into individual pieces.
Dry it in a food dehydrator or in the oven.
It’s that easy.
Ground liver produces an interesting result. I find it to be flakier and with a different mouth feel.
Ask your butcher to grind the liver ahead of time for you. If you prefer to do it at home:
- Cube the liver first
- Cut out thick connective tissues and discard them
- Blend in a food processor until smooth
Use a spatula to spread it on a food dehydrator sheet or ovenproof baking sheet in one single layer. Make it as thin as possible. You might be surprised to find how sticky the texture is.
Food Dehydrator vs Oven
- Food dehydrator method: Dry at the meat setting in the dehydrator. Flip once the top is dry and firm to the touch. This process takes up to 4 hours per side.
- Oven method: Set the heat at the lowest temperature possible. Check after an hour and flip once the center is completely dry. Continue for another hour or so.
You have the liberty to season with your favorite herbs and spices if you desire. I prefer to dry my chips without any herbs because the natural flavor of grass-fed liver is so good on its own.
Dry liver has a tangy funk, like parmesan cheese. I recommend you keep the chips plain (at least for your first batch) and use them in a flavorful low-carb dip like basic spinach artichoke dip or soft cheese spread.
Beef Liver Chips for Dogs
These beef liver chips double as a treat for your dog too. Liver is a healthy food for your 4-legged friends for all the same reasons it’s good for you.
Whether you make dehydrated liver for humans or dogs, it’s the same process.
This isn’t the first time my husband and I laughed at the realization that our dog eats the same food as us…or do we eat dog food?
One of the benefits of animal-based nutrition is that meal prep is very easy for the humans and animals in your home. If you have cats or dogs, they are sure to enjoy the scraps leftover from your table.
Give them bones and collagen-rich bits after making bone broth, the leftover trimmings after rendering beef tallow, and any meat that stays in the fridge just a little too long.
Where to Buy Beef Liver
Eat Wild is an excellent directory of farms and ranches in US and Canada. Select your area and you’ll see listings with description, what they offer, and contact information.
Read through my Shopper’s Guide to Buying Liver for all you need to know about the process.
If you prefer to look online to find beef liver for sale and have it delivered to your door, these are my top recommendations:
- White Oak Pastures – Liver from every animal you can think of: beef, goat, lamb, and more! Will Harris from White Oak Pastures went from being a “conventional” feedlot beef producer to producing grass-fed beef using regenerative grazing methods to improve soil quality. Learn about his journey and why these choices make better quality meat in our podcast together.
- US Wellness Meats – grass-fed beef, lamb, and bison liver delivered to the US and Canada
Grass-Fed Beef Liver Chips
Equipment
- Food dehydrator or oven
Ingredients
- 1 pound beef liver ground or thinly sliced*
Instructions
- Arrange sliced liver or spread ground liver as thin as possible on a food dehydrator sheet or ovenproof baking sheet.
Dehydrator Method:
- Dry on the meat setting (155 °F/68°C) in the dehydrator.
- Flip once the center is completely dry and firm to touch. This can take around 4 hours. Watch for the edges beginning to separate and the top start to dry out.
- Continue drying the second side until all water has left. The meat should snap apart easily once done.
- If you used ground liver, break it into smaller pieces. Eat immediately or store in an airtight container for later. Will keep for a number of months at room temperature.
Oven Method:
- Set the heat at the lowest temperature possible.
- Check liver after an hour or so and flip once the center is completely dry. Continue for another hour or so, until all moisture has left.
- Break into smaller pieces if desired and store in an airtight container for up to a few months at room temperature.
Notes
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
Originally published on August 18, 2019. This post was updated on Nov 18, 2020 with new images and information.
More Keto Carnivore Liver Recipes:
- Classic Beef Liver Pate – Dazzle your dinner guests with a Classic Beef Liver Pate appetizer. It’s easy to make and super nutritious!
- How to Cook Beef Liver without Flour – These Crustless Mini Meat Pies with the hidden liver are the perfect nutrient-dense addition to breakfast or lunch. Pack them in a lunchbox or keep in the fridge, they pair well with everything. It’s a great way to get your liver in without any unusual taste, texture, or appearance.
- Hidden Organ Meat Pie – Organ meats are some of the most affordable meats and happen to also be some of the most nutritious parts too. This nourishing combination of ground beef, liver and heart baked into a meat pie is simple and satiating.
- Cabbage Noodles with Hidden Liver – Enjoy this Asian inspired skillet meal with pan-fried cabbage noodles and ground beef. Add “hidden liver” for extra nutrient density and no one will know it’s there!
About to try this but just a question. Do I need to finish the liver slices off in the oven to make sure any bacteria are killed? This recipe is so easy but most seem to say that meat needs to be either precooked or given about 10mins in oven after dehydrating to make them safe.
Hi Pauline, I have made this many times in a dehydrator without any problems. I do as the recipe details and use fresh meat. I continue drying thoroughly to a crisp. I’m sorry, but I don’t have any experience with other ways. You might be more comfortable by following the oven-dried method I outline here. I hope this reply helps!
Hi Jessica
2 questions. My oven has a “dehydrator” mode to it. Will this do? Also, if I want the crisps to come out thin and crispy how thin should I slice them before putting them in the oven? Will 1/4 of an inch width do?
Hi Kristine, I think your dehydrator setting sounds like a great option! I didn’t know ovens had this setting. Even though I don’t have personal experience with this, I would say it sounds quite suitable for the situation. Secondly, also yes – slicing live to approximately 1/4 inch should make thin and crispy chips. I hope you enjoy them and let me know how they turn out!
My approach follows this recommendation:
Oregon state University’s method for destroying pathogens:
“Post-drying heating. Placing dried meat strips on a cookie sheet in an oven preheated to 257ºF [126ºC] and heating the strips for 10 minutes effectively eliminates pathogens. This method produces the most traditional jerky.”
Hi Jessica, I love your recipes, so easy! I have a question. I’ve been dehydrating my liver at 115 degrees. I don’t grind it, I just cut it into inch-size pieces. It takes a longer time to dry, a few days but they come out crunchy and taste good. I figured drying it at 115 would keep as much as the nutrition available as possible. I only eat 6 per day, that’s about 7 grams. I was wondering what you thought about that as a serving size. I’d think if it was cooked at lowest heat, possibly keeping enzymes and all, I wouldn’t have to eat as much as if it were cooked. What do you think? It is from grass-fed/finished beef.
Hi Michelle! I’d estimate that you’re getting about an ounce of raw liver by consuming 7 grams of dried material. That’s a fine place to start! Whenever you’re more comfortable with preparing it other ways, I encourage you to branch out and try a pate or my hidden liver meat muffins!
Do you bake or roast in the oven?
Thanks
I dehydrate the liver in a food dehydrator. If you want to use your oven, lay the liver in a single layer on a cookie sheet and bake it at a low temperature until the top is dry. Flip it over and continue on the second side until done.
Thanks for this recipe! I used livers from wild pigs that had been in the freezer for awhile. Should these be refrigerated? What is the expected longevity? Thanks in advance.
As a follow up. My chips seemed dry, but were not crispy. They stuck hard to our teeth. I will put them back in the dehydrator for another few hours I guess. They also were very strongly liver-flavored. I don’t mind it, but the others not so much. Could be that these were pig livers. Could be that they had been in the freezer for almost 3 years! All is not lost – they’ll make great dog treats if they don’t crisp up after a few more hours.
Thanks for checking back in with me! I like hearing the play by play on how this recipe is working for you. I have only made liver chips with beef liver, I’m not sure what the difference in flavor would be. I do recommend them though, so if you ever try it again go with beef so you can compare and contrast. Veal and lamb livers are even more mild so the rest of your family may like them more. You’re right, as long as the dogs are around, meat is never wasted 🙂
Hi Georgianna, I store the chips in an airtight container in the pantry, at room temperature but out of direct sunlight. They usually don’t last long but I have kept some up to 2 months without any problems before they were all eaten.
This sounds great. I don’t like the texture of liver at all, but want to eat it – so will keenly give this a good shot.
The texture of these crunchy chips will never make you think of liver 🙂 You’re good to go!
Should I spread the pureed liver out on parchment paper in a baking sheet if I’m using the oven method? Or will it stick?
That’s a good question, Lacy. I haven’t had any problems with it sticking but you could use parchment paper to be safe. It certainly wouldn’t hurt.