I have to admit, one of the things that I miss the most, especially in the summertime when BBQ’s are happening what seems like every weekend is a good salty, crispy, fried snack. Ever since switching to a lower carb paleo approach to deal with my epilepsy, chips are off the menu (not that they were all that healthy to begin with) and it’s been kind of a bummer at times. That problem is easily solved however with a nice big batch of homemade pork rinds, also known as chicharrones or cracklings if you prefer. These do take a bit of prep work, but most of it is in the dehydration process where you really don’t have to do anything. It’s a perfect thing to prep the night before and let the dehydrator do it’s thing while you sleep. Let me tell you though, it’s worth the effort.
We made our first batch of pork rinds while testing out recipes for Beyond Bacon a couple years ago. They were remarkably simple, delicious and a perfect low carb substitute for the classic potato chips or fries. Also, the cooking process always stays constant and you can vary up the seasoning in infinite combinations so you’ll never get bored. These contain the BBQ rub from the Bison Back Ribs a couple weeks ago and they taste AMAZING. I’ve always been a sucker for BBQ flavored chips and this will now be my go to from here on out. Give em a try and let us know what you think. We hope you enjoy them as much as we do.
- Rinse pork skin with cool water, pat dry and lay out flat on a cutting board.
- Use a sharp knife to cut the pork skin into 2 inch squares.
- Place sliced pork skin on racks for your dehydrator and dehydrate at 165° F for 12-24 hours. You want them as dried out as possible. Remove skin and set aside.
- In a large heavy bottomed pot or deep fryer heat lard or other cooking fat to 350-375°F
- Fry pork skin pieces one or two at a time for 3-5 minutes until golden brown and puffy.
- Remove from hot oil and set over a paper towel. Season immediately with a healthy amount of BBQ rub.
- Repeat process until all pork skin has been cooked. Serve and enjoy!
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