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Grass-Fed Beef Liver Chips

Liver chips are in my collection of easy to make carnivore diet recipes. Along with baked eggs, soft boiled eggs, and pemmican, these organ meat crisps are another part of my simple weekly meal prep.

Organ meats are very nutritious and surprisingly delicious!

It’s super easy to scale up and double or triple the recipe for a big batch that will last a long time.

These chips came about originally because I was drying liver for pemmican. I like to add liver and heart to my pemmican. One day I nibbled on the dry liver and was blown away by how good is was!

It makes the perfect gluten-free, grain-free chip!

Organ meat recipes

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There are so many good things about this recipe, where should I begin?

Learning how to cook organ meat recipes can be a little intimidating but this recipe is pure simplicity!

There are many nutritional benefits of liver so each chip is providing a big bang of important amino acids, vitamins and minerals.

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The chips are a very travel friendly snack to pack with you wherever you go. Toss a handful or two in a zip lock bag and take them on the go anywhere. No spills or mess ever!

Liver is naturally preserved through dehydration and will remain edible at room temperature.

I take these on hikes, picnics, and road trips… anytime we need to prepack food, I grab a stash of these chips to bring along.

Children love these chips. Seriously! And not just my own. Many other surprised parents write to me when their children request liver and sit down happily to eat it.

I see this most often in younger children whose palates aren’t too dominated by processed foods and sugar. If, at first, your young ones don’t take to the liver, don’t be discouraged. Work to normalize nose-to-tail eating in your home and with time, everyone will see the benefits of organ meats.

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Tips for Making Liver Chips

I usually recommend beginner nose-to-tail eaters start with homemade liver pate or liverwurst (without sugar or other ingredients that don’t belong) but I may update my choices because these chips are foolproof!

Raw, ground beef liver before drying

Ask your butcher to grind the liver ahead of time for you or if you prefer to do it at home, cube it and blend in a food processor until smooth. Cut out thick connective tissues and discard them.

Ruminant liver like beef, sheep, lamb, and bison may be used. Do not use chicken livers.

The raw texture is rather sticky and very gooey.

Use a spatula to spread it on a food dehydrator sheet or oven proof baking sheet in one single layer. Stretch it out to make it as thin as possible.

Dry at the meat setting in the dehydrator. If you use an oven, set the heat at the lowest temperature possible. The oven will dry much more quickly, check after an hour and flip once the center is completely dry.

You have the liberty to follow the basic recipe below or season with your favorite herbs and spices. I prefer to dry my chips without any herbs because the natural flavor of the 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 pair them with a super flavorful low-carb dip.

On the go a lot? Double the recipe and pack these into your bag before you leave the house.

With very low carbs per serving, Grass-Fed Beef Liver Chips are a delicious, guilt-free way to enjoy a delicious of your favorite keto appetizers while also staying on a keto diet.

The recipe below is 100% gluten-free, dairy-free, sugar-free, nut-free, paleo, low-carb, ketogenic and carnivore-friendly!

Carnivore Diet Chips!

Interested in the carnivore diet? Add some welcome crunch to your meals with these liver crisps!

If you’re looking for more delicious zero-fiber recipes, check out The Carnivore Cookbook with over 100 recipes made from just the essentials: animal protein and fats.

FOLLOW PRIMAL EDGE HEALTH on INSTAGRAM, PINTEREST and FACEBOOK for more low-carb, ketogenic recipes and diet tips!

liver chips featured

Grass-Fed Beef Liver Chips

Thin crunchy low-carb chips made from grass-fed beef liver are perfectly dippable for all your favorite guacamoles, salsas, and dips but come with a super nutritional boost!
4.73 from 11 votes
Print Pin Rate
Course: Appetizer
Cuisine: Traditional
Prep Time: 5 minutes
Drying Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 16
Calories: 38kcal


  • Food dehydrator
  • Oven, optional



  • Spread ground liver as thin as possible or arrange sliced liver on a food dehydrator sheet or ovenproof baking sheet in one single layer.
  • Dry on the meat setting (155°F/68°C) in the dehydrator. If you use an oven, set the heat at the lowest temperature possible.
  • Flip once the center is completely dry and firm to touch. This can take a few hours in a food dehydrator and faster in the oven. Flip and keep an eye on it until edges separate and the liver is dry all the way through.


Ask your butcher to grind the liver ahead of time for you or cube and blend in a food processor until smooth.
Exact drying times will vary with appliance type and brand.

Macros and Nutrition

Nutrition Facts
Grass-Fed Beef Liver Chips
Amount Per Serving
Calories 38 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 78mg26%
Sodium 20mg1%
Potassium 89mg3%
Carbohydrates 1g0%
Protein 6g12%
Vitamin A 4790IU96%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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As featured in 34 Paleo & Keto Organ Meat Recipes, 62 Recipes for the Carnivore Diet and on MeatRx.

More (Actually Good) Liver Recipes you might like:

Take a look at my organ meats collection of nutritional information, easy recipes, and sourcing tips for more inspiration.

  • 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.
  • 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!
  • 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.

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Meet Jessica Haggard

Jessica Haggard is the creator of Primal Edge Health, where she shares simple, nourishing low-carb, keto and carnivore diet recipes. With a focus on from scratch, homemade cooking, animal-based nutrition, and easy DIY beauty and personal care recipes, there’s always something new going on in her kitchen! Jessica will teach you exactly how to thrive with all the best ingredients and enjoy the journey along the way.

She has photographed and authored two best selling ketogenic cookbooks, The Ketogenic Edge Cookbook and The Carnivore Cookbook. Learn more about Jessica…

10 Responses

  1. Captain Barnacles
    | Reply

    5 stars
    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.

    • Jessica Haggard
      | Reply

      The texture of these crunchy chips will never make you think of liver 🙂 You’re good to go!

    • Lacy Roe
      | Reply

      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?

      • Jessica Haggard
        | Reply

        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.

  2. Georgianna
    | Reply

    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.

    • Georgianna
      | Reply

      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.

      • Jessica Haggard
        | Reply

        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 🙂

    • Jessica Haggard
      | Reply

      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.

  3. Laz
    | Reply

    Do you bake or roast in the oven?

    • Jessica Haggard
      | Reply

      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.

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