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10 oz chicken breast

8 oz boneless & skinless chicken thighs

1 tbsp: garlic powder, onion powder

½ tbsp: salt, Homemade Cajun Seasoning (p. 23), Homemade Taco Seasoning (p. 23)

1 tsp dried parsley flakes

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1. Preheat oven to 325 F and tear a piece of parchment the size of a large baking tray.

2. In a high powered blender or food processor, blend chicken and seasonings until smooth (~30 seconds).

3. Add chicken mixture to centre of sheet, then cover with a piece of plastic wrap the same size as parchment paper. Flatten chicken with a rolling pin until thin and evenly spread across parchment. (Ideally until it is almost translucent. If you chicken mixture is not spread properly, it will take much longer to bake.)

4. Remove plastic wrap and carefully transfer to large baking tray. Bake for ~35-45 minutes, or until it is crispy but not burned.

5. Remove chicken from oven and let cool for ~5 minutes. Once chicken is crisp to your liking, break into smaller chips. Enjoy!

*Note: If chicken still feels leathery or like jerky rather than crispy after removing from oven during step 5, manually cut it into small "chip" shapes and add it back to oven (or air fryer) for an additional ~5-10 minutes, keeping a close eye on it to avoid burning. Once desired crispiness is reached, (optional) broil on "High" for ~5 minutes to ensure maximum crisp. Enjoy!