For the chicken chips, we need chicken fillets and seasonings.
Remove the film and fat from the chicken fillet. Rinse, pat dry with a paper towel.
Cut the chicken fillet into thin slices of equal thickness. In a separate bowl, combine soy sauce, dried garlic, pepper, lemon juice, paprika, oil, sugar, salt. Stir.
Pour this marinade over the fillets and mix everything well. Put the meat in the refrigerator to marinate for 8-12 hours. Then, arrange the fillet pieces on dryer trays separately from each other so they don't touch.
Dry at 70 degrees for 5-6 hours or 50-55 degrees for 10-14 hours.
Store meat in a glass jar or paper bag at room temperature.
The fillets can be slightly frozen to make it easier to cut into thin slices.
Use sweet or smoked paprika.
The meat can be stored for up to six months.