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Pork rinds are a standard snack for many low carbers. I only buy the plain ones because I find that as soon as manufacturers start getting creative with seasoning, they add sugar and therefore the carb count starts creeping up. So I decided to make my own BBQ ‘rub’ and add it to some pork rinds to make a really tasty snack.
Note: This recipe uses the oven for a very short amount of time – so you may prefer to prepare this dish when you already have the oven for another purpose.
Spread a large bag of pork rinds onto a baking tray, and place in a preheated oven for just five minutes. This gives the rinds a chance to start releasing some of their oils, which in turn means that the seasoning is more likely to stick!
While the rinds are baking, mix together paprika, dry mustard powder, dried oregano, onion powder, Splenda, salt and black pepper. If you don’t want to use Splenda then replace it with your own choice of sweetener – I happen to like it in this recipe and it really does keep the carb count down!
Place the hot pork rinds into a bowl and toss it with the seasoning mix.
Serve and enjoy!
Oh and in case you have any leftovers, let them cool and store in an airtight container.
If you love pork rinds, check out these 16 low carb ways to use them!
Inspired by the Cooking Channel.