Homemade pork rinds
HOMEMADE PORK RINDS
If you’re following a carnivore or keto lifestyle and missing that satisfying crunch, these HOMEMADE PORK RINDS are here to save the day! These crispy, golden bites are not only incredibly delicious but also perfectly aligned with your nutritional goals. Packed with protein, healthy fats, and zero carbs, pork rinds are an excellent alternative to carb-heavy snacks like chips.Store-bought pork rinds can be convenient but often contain unhealthy additives, preservatives, and vegetable oils that don’t align with a clean carnivore or keto lifestyle. By making them at home, you control the ingredients, ensuring a wholesome, guilt-free snack. Plus, the flavor and texture of homemade pork rinds are unmatched!Moreover, pork rinds help curb cravings for carb-heavy snacks, keeping you on track with your dietary goals while offering a satisfying crunch that’s hard to resist.Enjoy them plain, with dips like keto-friendly guacamole or liver pâté, or even crumbled on salads. You can also crush pork rinds into crumbs to use as a coating for fried chicken, fish, or meatballs.These pork rinds are easy to make, packed with flavor, and loaded with nutrients that support your health goals. Give this recipe a try, and you’ll never look at store-bought pork rinds the same way again!Bon appétit! Your crunchy, keto-carnivore-friendly snack awaits!
Servings 4 servings
Calories 617kcal
Equipment
- 1 dehydrator
Ingredients
- 1 lb pork skin ask your butcher for fresh pork skin or save it from other cuts of meat
- sea salt to taste
- lard or tallow for frying
OPTIONAL SPICES
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp chili powder
Instructions
- Rinse the pork skin thoroughly under cold water. Remove any excess fat attached to the skin using a sharp knife, leaving a thin layer for extra crispness. Bring a large pot of salted water to a boil. Add the pork skin and simmer for about 1.5 to 2 hours, or until it is soft and pliable. Let it cool, remove from the water, and pat dry completely.
- Cut the pork skin into bite-sized strips or squares, depending on your preference.Preheat your oven to the lowest setting (165-200°F) or use a food dehydrator. Spread the pork skin pieces in a single layer on a parchment-lined baking sheet. Dehydrate for 6–10 hours, or until the pieces are hard and brittle.
- Heat lard or tallow in a deep pot to 375°F (190°C). Carefully add a few pieces of dried pork skin in one layer to the hot pot. The pot needs to be well heated; otherwise, the pieces will become hard and won't puff up. There should be enough tallow to cover the pork skin completely. Fry for 30–60 seconds until golden and crispy (they will puff up quickly), then transfer to a paper towel-lined plate. Sprinkle the freshly fried pork rinds with sea salt or your favorite seasonings while they’re still warm.
- Season with salt and spices (if desired) and serve.
- Store your homemade pork rinds in an airtight container at room temperature for up to 5 days. For extended freshness, keep them in the fridge for up to a month or freeze them for a quick snack later.
Nutrition
Serving: 1serving | Calories: 617kcal | Protein: 69g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 108mg | Sodium: 2084mg | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg