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!
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There are so many good things about this recipe, where should I begin?
Ounce for ounce liver is the most nutrient dense food on the planet so every bit is providing a big bang of important amino acids, vitamins and minerals.
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, they will come around.
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!
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.
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 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!
Grass-fed beef liver chips are great for a Carnivore Diet!
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 or browse through my free collection of Carnivore-Friendly recipes.
Grass-Fed Beef Liver Chips
- Food dehydrator
- Oven, optional
- 1 pound beef liver ground or thinly sliced
- 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 as thin as possible.
- Dry on the meat setting in the dehydrator. If you use an oven, set the heat at the lowest temperature possible.
- Flip once the center is completely dry. This can take 8-12 hours in a food dehydrator, however, the oven will dry much more quickly, check after an hour. Keep an eye on it until edges separate and center is dry.
- Dry the second side thoroughly until no moisture remains.