Prep the oven and pan: Preheat your oven to 300°F (150°C). Line two large baking sheets with parchment paper and lightly mist with cooking spray.

Trim and thin the chicken: Pat chicken dry. If using regular breasts, slice them horizontally into thin cutlets. Place each piece between two sheets of parchment and pound with a mallet or rolling pin until about 1/8 inch thick. Thinner pieces mean crispier chips.

Cut into chip-sized pieces: Use kitchen shears or a sharp knife to cut the thinned chicken into small squares or triangles, roughly 1.5 to 2 inches across. Aim for even sizes so they cook uniformly.

Season: In a large bowl, toss the chicken pieces with oil. Mix salt, pepper, paprika, garlic powder, and onion powder (if using). Sprinkle over the chicken and toss to coat well.

Arrange on sheets: Lay pieces in a single layer on the prepared pans. Don’t overlap. Space them slightly so steam can escape.

Bake low and slow: Place in the oven and bake for 25–30 minutes, then flip each piece. Continue baking 20–30 minutes more, rotating pans as needed. Chips are done when they’re deep golden at the edges and feel firm and dry.

Final crisp: If some pieces are slower to crisp, move the drier ones to a cooling rack and return the softer pieces to the oven for 5–10 minutes more. You can also switch to 325°F (165°C) for the last few minutes to speed up crisping—watch closely to avoid burning.

Cool completely: Transfer finished chips to a wire rack to cool. They crisp even more as they cool, so give them at least 10–15 minutes before tasting.

Finish and serve: Dust with a little extra salt, add a sprinkle of Parmesan, or a light squeeze of lemon. Serve with keto-friendly dips like ranch, chipotle mayo, or guacamole.