High protein crispy food product and method for preparing the same

Abstract

The present disclosure generally relates to a high protein crispy poultry food product and method for preparing the same. The snack chip can contain chicken or turkey and have a fat content of between 0-20% by weight. The snack chips can be formed from dough containing 30-100% by weight of chicken or turkey and having a protein content equal to, or above 3% by weight. The dough can also have a moisture content of approximately 20-70% by weight. To achieve the targeted moisture content, dry dough products, such as corn masa, potatoes, or rice, can be mixed with the turkey or chicken. Add back, or partial drying can also be used to reduce the moisture content. Dry ice can also be added to the dough to sufficiently cool the dough to prevent it from sticking to the rollers.

1 . A chip comprising:
 turkey and chicken comprising 30-100% of the chip by weight.   
   
   
       2 . A method of producing a chip comprising:
 including 30-100% by weight of turkey or chicken in a dough;   cutting the dough into chips; and   drying the chips.