• All the ingredients are selected base don GRAS listings and regulatory validation.
• Lean chicken breast meat was trimmed of all visible fat and cut into small pieces.
• The meat was minced and uniformly spread on trays for drying.
• Drying was carried out in a hot air oven at 60–70°C for 6–8 hours until the moisture content dropped below 10%.
• The dried chicken was ground into fine powder to prepare the high-protein chicken base.

• Allium powder, starch, oil, salt, sugar, and stabilizers were measured and prepared.
• The dry ingredients (chicken powder, starch, allium powder, salt, sugar) were sifted and mixed for uniform distribution.
• Stabilizers were incorporated to maintain dough structure and crunchiness without cracking.

• The dried chicken powder and starch blend were mixed with oil and a small amount of water.
• The mixture was kneaded into a cohesive dough with uniform texture and pliability.
• The dough was rested for 15–20 minutes to allow even hydration and better structural integrity.
• Three variants have been prepared by incorporating appropriate ingredients and spices. The flavours are as follows:

Variant 1 – Barbeque Flavour

Variant 2 – Jalapeno Flavour

Variant 3 – Buffalo Flavour

• The dough was divided into equal portions.
• Each portion was rolled into a thin sheet and were cut into desired shapes using a cutter or mold.
• The shaped chips were lightly brushed with oil to improve browning during baking.

• The oven was preheated to 160–180°C and the dough was arranged on a baking tray lined with parchment paper.
• Baking was done for 10–15 minutes until the chips became crisp and golden brown.
• The baked chips were cooled at room temperature to achieve the desired texture and shelf stability.

• Moisture content was determined using the oven-drying method.
• Texture was assessed for crispness using a texture analyzer.
• Color was measured using a colorimeter and validated with visual scoring.
• Sensory evaluation was conducted for flavor, aroma, and mouthfeel by a trained panel.