These super crunchy pork rind chips are great for snacking! They're salty, delicious, and zero carb!
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So this recipe took me a little while to figure out. I was trying to make light and puffy chicharrones - but without deep frying. After trying various methods (everything from low and slow in the oven to hot and fast!), I figured that it wasn't possible. What you could make, however, are deliciously salty and crunchy chips that are perfect for dipping or just to enjoy as a zero carb snack!
Sourcing the raw pork skin wasn't especially easy, but after making a few phone calls to nearby butchers, I now have a source.
The final version is adapted from a British recipe for how to make "pork scratchings". If you'd like to try a more traditional recipe, check out these homemade chicharrones from All Day I Dream About Food.
How to Make Homemade Pork Rind Chips
Sprinkle the pork skin with salt and leave for 20 minutes. Yes, I know it looks weird but, well - it is what it is!
Pat dry with paper towels and use kitchen shears or a sharp knife to cut the skin into strips.
Place the strips onto a baking sheet lined with a silicone mat, and put a second silicone mat on top. Then place a second baking sheet on top to help weigh everything down.
Roast in a preheated oven for 25 minutes until crispy.
If you like, you can quickly shallow fry them in a little olive oil for a few minutes, turning frequently. This will make them puff up a little!
Pat dry with paper towels then season with salt and either serve warm, or leave to cool and store in an airtight container.
These zero carb chips are great for dipping! They'd be perfect with my creamy guacamole or my poblano and artichoke dip!
Check out my guide to Carb Free Chips!
📖 Recipe
Homemade Pork Rind Chips
Ingredients
Equipment
Step-by-Step Instructions
- Sprinkle the pork skin with salt and leave for 20 minutes.
- Preheat the oven to 400F (200C).
- Pat dry with paper towels and use kitchen shears or a sharp knife to cut the skin into strips.
- Place the strips onto a baking sheet lined with a silicone mat, and put a second silicone mat on top. Then place a second baking sheet on top to help weigh everything down.
- Roast for 25 minutes until crispy.
- If you like, you can quickly shallow fry them in a little olive oil for a few minutes, turning frequently. This will make them puff up a little!
- Pat dry with paper towels, season with a little more salt and either serve warm, or leave to cool and store in an airtight container.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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