Abstract: The present disclosure describes high protein snack chips comprising meat, seafood and/or poultry powder that adds animal-sourced protein and/or flavors without entraining problematic moisture in precursor dough used to make the chips. The present disclosure also encompasses methods for producing high protein snack chips comprising the steps of making dough comprising meat, seafood and/or poultry powder along with various dry, wet and, optionally, fat ingredients, sheeting the dough, optionally baking the sheeted dough, cutting the uncooked or baked sheeted dough into pieces, and baking and/or frying the pieces to produce tasty, reduced fat, crispy, crunchy snack chips.

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. Dray ice can also be added to the dough to sufficiently cool the dough to prevent it from sticking to the rollers.

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.