Pork rinds are the ultimate low-carb snack, fulfilling that salty/crunchy craving without an unnecessary carb overload. Store-bought pork rinds are actually fine, as long as the only ingredients listed are pork skin and salt; but if you happen to source some pork skin (I get mine at the local Hispanic market), making your own in the oven is easy, and the result – though different in texture than commercial fried pork rinds, is delicious and even healthy.
- 1 lb. raw pork skin
- Olive oil cooking spray (Whole Foods has one with no additives)
- 1 teaspoon kosher salt
- Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper.
- Using a sharp knife, cut the pork skin into bite-size pieces. If the skin has a thick layer of lard attached to it (mine had), trim some of the fat, but don't go nuts about it - it's OK and very tasty to leave a thin layer of fat attached to the skin.
- Arrange the pork skin on the prepared baking sheet, skin side up and fat side down, in a single layer. Make sure the skin pieces don't touch each other.
- Lightly spray the pork skin with olive oil. Sprinkle with salt.
- Bake until crisp and golden, 2.5 hours. Cool for a few minutes on paper towels before enjoying. Refrigerate leftovers, and briefly warm in the microwave prior to eating them.
Recipe adapted from Paula Deen.