Dehydrated Beef Liver Chips

Looking for a way to get some nutrient-dense beef liver into your diet? These dehydrated beef liver chips are quite palatable and great for snacking! Animal-based, keto.

Dehydrated beef liver chips are incredibly nutrient dense.

So this recipe may seem out of left field for a lot of people. I have made no mention in the past of eating organ meats, and I am not someone who has grown up eating them either.

I’ve been following the Weston A Price Foundation and listening to the Wise Traditions Podcast for awhile now, and they speak often about the benefits of eating organ meats, particularly beef liver.

To just touch on a few examples, the benefits include:

• It is the most nutrient-dense food on the planet
• It has high levels of vitamin A, which is important for healthy vision. The vitamin A in beef liver is more bioavailable than that of carrots and other vegetables
• It contains many vitamins and minerals that are lacking in the standard American diet, such as zinc, copper and numerous B vitamins.
• Due to the high vitamin content, it boosts energy and promotes healthy skin. It can also help to improve detox for overall mental and physical wellbeing.

I tried beef liver once in the past and just couldn’t stomach the taste, but recently I heard that dehydrating it helps to mellow out the flavor – BINGO! I decided to try it out myself, and it’s definitely the truth.

If you’re someone who wants to give it a shot for the health benefits, then this recipe is just for you. Not only is it easy to make, but it also stores well at room temperature for weeks. Something you cannot usually say about meat.

The dehydrator or oven does all of the hard work making these chips.

Making these beef liver chips is fairly straightforward. You will want to defrost your beef liver first. I like to do this in the fridge for 24-48 hours, depending on the size of the package.

Once the liver is fully defrosted, you will want to slice it into thin strips or chunks. Sometimes it can be hard to work with, but the goal here is thin pieces of somewhat uniform thickness, so that they all dehydrate at approximately the same rate.

If you have an electric dehydrator, this is the preferred method, as the temperature settings are often lower than conventional ovens, which means the liver will dehydrate more evenly and is less likely to burn. I use the meat/jerky setting on my dehydrator, which is 165F.

If you don’t own a dehydrator, that is ok, you will want to use the lowest temperature your oven goes to, and keep a closer eye on them. They may need to be flipped more often and the cook time will be shorter.

Dehydrate until there is no moisture left in the chips and they snap when you bend them. Using my dehydrator, this took about 6 hours. As long as they are fully dry, you can store them for up to two weeks at room temperature in an air-tight container.

Can I do this with chicken liver, or with other beef organs?

Yes, you can. However, it’s important to recognize that different animal livers, and other beef organs will dehydrate at different rates, so be sure to keep a close eye on them while they are cooking.

Can I refrigerate or freeze these chips?

Yes, you definitely can. However, please note that after they have been refrigerated or frozen, they are no longer crispy. With that being said, they still taste great, and this is an excellent idea if you’re making a big batch, so they do not go bad at room temperature. Since my dehydrator is large, I tend to try to fill it so I only have to run it once, and then I freeze what I won’t use in a couple of weeks, so nothing goes to waste.

If you give these dehydrated beef liver chips a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!

You may also enjoy: