Homemade Pork Rinds

Homemade Pork Rinds

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.

Homemade Pork Rinds
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Snack, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 4 servings
Ingredients
  • 1 lb. raw pork skin
  • Olive oil cooking spray (Whole Foods has one with no additives)
  • 1 teaspoon kosher salt
Instructions
  1. Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Lightly spray the pork skin with olive oil. Sprinkle with salt.
  5. 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.
Notes
I used the widely available nutrition info for commercial, deep fried pork skins. Baked, homemade pork rinds likely contain fewer calories and fat, and for sure less sodium, but I wasn't able to find nutrition data so used what I had.

Recipe adapted from Paula Deen.
Nutrition Per Serving
Serving size: 1 oz Calories: 152; Fat: 9g; Carbohydrates: 0g; Sugar: 0g; Sodium: 515mg; Fiber: 0g; Protein: 17g

Homemade Pork Rinds

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