Root Chip Chicken Strips

by August 22, 2017

A healthful twist on breaded and baked chicken strips. Chicken coated with coconut milk and topped with root vegetable chips.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:




  • 2 boneless, skinless chicken breasts, cut into 1/2 inch long slice
  • 1/2 cup full-fat coconut milk
  • 1.5 cups sweet potato chips
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon Italian seasoning


  1. Preheat oven to 350F
  2. Line a baking sheet with parchment paper
  3. Pour coconut milk into medium sized bowl, set aside
  4. Place chips, rosemary, and Italian seasoning in food processor and mix until crumbly
  5. Move chip mixture into a second medium sized bowl
  6. Coat chicken strips in coconut milk, then in chip mixture, place on baking sheet
  7. Once complete, place chicken in the oven and bake for 35-40 minutes

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

22.6 g

Saturated Fat:

8.8 g


67 mg


78 mg


15.1 g

Dietary Fiber:

3.4 g

Net Carbs:

11.7 g


3.7 g


23.3 g

Hi! I’m Leanne (RHN FBCS)

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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