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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, sweetener (xylitol, Swerve, or similar), salt and black pepper. Place the hot pork rinds into a bowl and toss it with the seasoning mix.
Serve and enjoy these BBQ Pork Rinds!!
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!
- 3.75 oz bag of pork rinds
- 2 tsp paprika
- ¼ tsp dried oregano
- 1 tsp dry mustard powder
- ½ tsp onion powder
- ½ tsp low carb sweetener
- ½ tsp salt
- ½ tsp black pepper
- Preheat the oven to 350F.
- Spread the pork rinds onto a baking tray and roast for 5 minutes.
- Combine the rest of the ingredients in a large bowl.
- Place the hot pork rinds into the bowl, and stir well until the pork rinds are thoroughly coated.
0.9g net carbs per serving
Inspired by the Cooking Channel.
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