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Preheat oven to 150C/300 degrees F. In a food processor, blend your chicken up with the seasonings and salt.
Add half of the chicken mixture in the middle of a lined baking tray. Cover with a piece of cling film or reusable baking mat. Use a rolling pin to flatten the chicken until cardboard-thin. Remove cling film carefully. Bake for 35 to 45 minutes or until it looks crispy and dry, but not burned. I baked mine for 45 minutes, but because ovens vary you may want to give or take 5-10 minutes. Check them at the 30 minute mark and go from there.
Remove tray from the oven and allow it to cool for 5 minutes. If at this point it doesn't feel crispy enough you can toss it back in the oven for 5-10 more minutes. Once the chip is nice and crisp, break it into smaller chips. Serve with guacamole or your favourite dip.