Quote:
Originally Posted by yorkiepaws  Can I ask how you make them. I would love to try and make some |
Of course!!
I use Perdue white boneless, skinless chicken breast, sliced very thin. You can buy the pre-sliced or slice it yourself. If you want to slice it yourself, it's easier if the chicken is partially frozen.
The only thing used is chicken...no oil or seasonings.
1. Set oven at 190 degrees. Cooking takes about 3 hours to allow for dehydration. (Time may vary depending on the oven)
2. After rinseing, slice, then cut chicken into thin strips.
3, Place chicken strips on a rack, metal cookie sheet, or a pizza stone,and bake. If you use a cookie sheet or pizza stone, you will need to turn the strips mid-way thru the cooking cycle. If you place them on a rack, they will not need to be turned.
4. You will need a spatula to turn them, otherwise they may break.
5. Do not use foil underneath the strips. It tends to stick.
6. Let cool on a rack. When completely cooled, place in the fridge in a glass or plactic container.
7. These strips freeze well. I only keep out enough for the week, and freeze the rest. I usually cook 3 chicken breast at a time.
Although the cooking time is long, it is worth it. The thinner the slice, the better. They look sort of like bacon when ready.