Try these pork rind nachos for the ultimate low carb snack or party food! LCHF, keto, and gluten free recipe.
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I *love* Mexican food. I've even written a mini 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.
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!
I decided not to add meat in the traditional way, but settle for “just” cheese, salsa, sour cream, jalapeños, and avocado! For the pork rinds themselves, you could use a large ready-to-eat-bag, or cook your own in the microwave. I've tried it both ways, and I think the “freshness” of the microwave pork rinds is slightly better. But both are good!
How to Make Pork Rind Nachos
Sprinkle over some shredded cheese (chihuahua or a Mexican blend would work well). Place under a preheated broiler (overhead grill) for just a few minutes, watching carefully to ensure that the cheese or pork rinds do not burn.
Remove the plate from the oven, and add sliced jalapeños (pickled or fresh) and a diced avocado.
Finish with low carb salsa and sour cream, and serve immediately.
Get the napkins ready and enjoy these crunchy, cheesy, creamy, spicy, pork rind nachos!
Pork Rind Nachos - the perfect #lowcarb snack or party food Click To Tweet
- Preheat the broiler.
- Place the pork rinds onto an oven-safe serving plate. (If using the microwave pork rinds, cook them according to the pack instructions first!)
- Sprinkle over the shredded cheese. Place under the broiler for just a few minutes, watching carefully to ensure that the cheese or pork rinds do not burn.
- Remove the plate from the oven, and add sliced jalapeños (pickled or fresh) and a diced avocado.
- Finish with low carb salsa and sour cream, and serve immediately.
3g net carbs per serving (quarter of the whole recipe)
Nutrition InformationYield 4 Serving Size Quarter of recipe
Amount Per ServingCalories 351Total Fat 25gSaturated Fat 10gCholesterol 57mgSodium 752mgCarbohydrates 6gNet Carbohydrates 3gFiber 3gSugar 2gProtein 25g
Check out my Low Carb Mexican Recipes Ebook!
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