Try these pork rind nachos for the ultimate low carb snack or party food!
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I *love* Mexican food. I’ve even written an ebook about it! I’ve even made my own nachos before – my Beef Nachos are made from a base of baked low carb tortillas that form the chip element. So I wasn’t really looking for an alternative until I started pulling together a collection of recipes that use pork rinds – I’ll post the link here when it is complete. But it got me thinking about other ways to use those tasty zero carb treats. I’d made BBQ flavor pork rinds before (you *can* buy them already seasoned, but they’re loaded with sugar) and I wondered about making a cheese version, and before you know it I thought about pork rind nachos!
It turns out it wasn’t an original idea, a quick search on Pinterest revealed several variations on the theme, but I still really wanted to try them! I decided not to add meat in the traditional way, but settle for “just” cheese, salsa, sour cream, jalapeños, and avocado!
To prepare the nachos, place the pork rinds onto a baking sheet lined with foil or a silicone mat. Sprinkle over some shredded cheese (a Mexican blend would work well).
Broil for just a few minutes, watching carefully to ensure that the cheese does not burn.
Transfer the pork rinds to a serving plate, and add salsa, sour cream, sliced jalapeños (pickled or fresh) and half a diced avocado.
Get the napkins ready and enjoy these crunchy, cheesy, creamy, spicy, pork rind nachos!
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