Homemade pork rinds or chicharrones are nutritious and flavorful low carb snack without additives or hydrogenated oils. The ultimate keto snack for sure!
Many store-bought brands will freak you out, what with all the additives, MSG, hydrogenated oils, and other unmentionables. But there are some good brands now which you can look for.
And having tasted some freshly-made pork rinds at a few restaurants, we no longer tar them all with the same brush. Pork rinds are being raised from their junk food status into a true delicacy.
We have overcome our distaste for them and you will be glad we did. Because we have been experimenting in the kitchen and can honestly say that homemade pork rinds are a delicious and healthy keto snack. And they really aren’t that tough to make either. So let’s get cracking.
INGREDIENTS TO MAKE PORK RINDS
- 2-3 kgs pork back fat and skin
- Extra cooking oil or lard if needed
- Sea salt to taste
- Pepper to taste
HOW TO MAKE PORK RINDS
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Preheat the oven to 250F and set a wire rack over a baking sheet.
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Using a very sharp knife, peel pork skin and fat into long strips, about 2 inches wide. Put the knife carefully between skin and fat on one end of the strip and remove a portion of the fat.
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Once that initial part of fat is removed, you can grasp the skin in one hand as you slide the knife down the strip to detach the majority of the fat. Again, a little fat still there to the skin is okay.
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When the fat has been detached, cut each strip into 2-inch squares and place, fat-side down, on a wire rack.
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Bake for 3 hours, until the skin is completely dried out.
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Meanwhile, Place it in a large saucepan over medium-low heat if you want to use the pork fat to cook your chicharrones. Bake gently until most of the fat has liquified, about 2 hours.
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This is also the same way you can render lard for future cooking use. Use a slotted spoon to detach any remaining solids.
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When baking time is completed, heat oil to a depth of 1/3 in the pan. Or you can just have a few drops of oil and can cook your pork rinds in batches. Oil should be quite hot but not bubbling.
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Add pork rinds and bake until they bubble and puff up to about 4 minutes. Remove and drain on a paper towel-lined plate. Sprinkle immediately with salt and pepper.
RECIPE NOTES
These counts reflect the nutrition in a serving of commercially made pork rinds because we could find no information regarding the nutrition of uncooked pork skin.
They are made very similar but would contain far less sodium since you season to taste with salt and pepper. Commercial brands add more sodium as a preservative.
NUTRITION FACTS
We love this recipe and we know you will too. This is as easy as it gets, so what is your excuse now? Get yourself started today and Stay tuned for more such keto weight loss journeys, health content, and recipes! Also, don’t forget to follow us on Instagram for the daily dose of the Keto Lifestyle!
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