Chestnut Free Whole30 Beef Jerky Snack Plate
Smoky, chewy, and deeply satisfying, this homemade beef jerky is the kind of snack that makes you wonder why you ever bought the packaged stuff. Flank steak gets a long soak in a marinade built on coconut aminos, apple cider vinegar, and a warm blend of smoked paprika, garlic, and onion powder before a slow oven dry transforms it into something genuinely craveable. The low-and-slow method at 175°F pulls out moisture gradually, giving you that perfect bend-and-crack texture without any mystery additives or preservatives. Pairing the jerky with crisp baby carrots, cool cucumber rounds, briny Castelvetrano olives, and a handful of raw almonds or macadamia nuts turns a simple protein snack into a full grazing spread. Every ingredient on this plate is naturally free from tree nuts like chestnuts, so you can build it with confidence and zero label-reading stress. It's the kind of thing you can prep the jerky ahead on a Sunday and have snack plates ready to assemble all week long.
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Learn more →Ingredients
4 servings
For the jerky
- 1 ½ lb flank steak or top round, trimmed of visible fat
- ¼ cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp fine sea salt
- ¼ tsp cayenne pepper (optional)
For the snack plate
- 1 cup baby carrots
- 1 cup cucumber, sliced into rounds
- ½ cup pitted castelvetrano or kalamata olives
- ½ cup raw almonds or macadamia nuts
Instructions
- 1
Place the flank steak in the freezer for 30 minutes until firm but not frozen solid — this makes slicing easier. Using a sharp knife, slice the beef against the grain into strips about 1/8-inch thick. For chewier jerky, slice with the grain.
- 2
In a zip-top bag or shallow dish, combine the coconut aminos, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne (if using). Add the beef strips and toss to coat evenly. Seal and refrigerate for at least 8 hours or overnight.
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