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!
This post may contain affiliate links. Primal Edge Health LLC may receive a small commission at no extra cost to you for any orders made through these links. All thoughts and opinions are our own and we never promote something we wouldn’t use ourselves.
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.
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.
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 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 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.
Grass-Fed Beef Liver Chips
- Food dehydrator
- Oven, optional
- 1 pound beef liver ground or thinly sliced
- 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.
Macros and Nutrition
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.
Pin it for Later:
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.