Are you on a carnivore diet and craving a salty, crunchy snack? Look no further than homemade pork rind chips. These fried goodies are the perfect alternative to corn chips, especially if you’re carbohydrate sensitive and need a protein-rich option. Whether you’re dipping them in salsa, guacamole, pimento cheese, or using them in nachos or as a taco shell replacement, pork rind chips are a versatile treat. Sprinkle them with Redmond Real Salt or add a dash of cinnamon and maple sugar for a savory or sweet indulgence. And if you want pork rind chips “on demand,” keep reading for a handy tip!
Key Takeaways
What Are Pork Rind Chips Made Of?
You might be wondering what exactly pork rind chips are and what they’re made of. Essentially, pork rinds are pig skins fried in lard (or another cooking oil). When prepared correctly, they transform into a delightfully crunchy snack that satisfies your cravings.
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If you’re curious about the entire process of making and cooking pork rinds, you can sign up for a FREE seven-day trial of Abundance Plus. Not only will you get a full video tutorial, but you’ll also receive exclusive discounts to various brands and products. From Premier1 to New Country Organics and McMurray Hatchery, the savings you’ll enjoy will more than cover your membership costs. Don’t miss out on this valuable opportunity!
The Healthier Choice: Homemade Pork Rind Chips
While store-bought pork rinds may not be the healthiest option, homemade pork rinds are a different story. When cooked properly, they become an incredibly healthy snack that fits perfectly into a carnivore or keto diet. So, if you’re concerned about the questionable oils used in regular potato or corn chips, rest assured that homemade pork rinds offer a more nourishing alternative.
Are Pork Rinds Healthier Than Corn Chips?
The answer to this question depends on the chip and the individual eating them. For those who have corn or flour allergies or need to avoid these ingredients for dietary reasons, pork rinds are a healthier alternative to tortilla chips. In fact, even babies can’t resist the deliciousness of pork rinds!
Supplies You’ll Need
To embark on your pork rind chip-making journey, make sure you have the following supplies on hand:
- Sharp Knife: The sharper the knife, the better your pork rinds will turn out.
- Cutting Board: This messy job calls for a reliable cutting board.
- Large Pot: Boiling the pork skins is the initial step, so a large pot is a must.
- Dehydrator or Oven: Pork rinds need to be dehydrated before frying. An Excalibur dehydrator or an oven set to the lowest temperature will do the trick.
- Cast Iron Skillet: A deep skillet, preferably made of cast iron, is ideal for frying the pork rinds.
Ingredients for Homemade Pork Rind Chips
Gather the following ingredients before starting the pork rind chip-making process:
- Pork Skin: If you don’t have your own butchered hog, ask your local butcher for some skins. They usually don’t provide them unless specifically requested.
- Lard: Use lard for frying the pork rinds, or choose another high-quality cooking oil of your preference. If you’re interested in rendering your own lard, check out the video tutorial in Abundance Plus.
- Salt: A chip isn’t complete without salt, so don’t forget to add some Redmond Real Salt to your homemade pork rinds.
How to Make Pork Rind Chips
Step 1: Prepare the Skins
To soften the pork skins, follow these steps:
- Work with thawed pork skins.
- Add the pork skins to a pot of boiling water.
- Boil the skins for two hours.
- Drain the water and cool the skins by covering them with cold water.
- Slice the pork skins into manageable-sized pieces.
- Using a sharp knife, remove excess fat, aiming to keep as little fat as possible.
- Cut the pork skins into your desired size, whether it’s the common 1/2 inch pieces or larger chips.
Step 2: Dehydrate the Skins
Follow these instructions to dehydrate the pork skins:
- Place the prepared pork skins on a dehydrator rack. You can use stainless steel Excalibur racks lined with a Paraflex dehydrator sheet.
- Arrange the pork skins on the dehydrator tray, whether skin side up or down.
- Dehydrate the pork rinds at 165°F for 10-14 hours, depending on the size of your pork skins, until they become rock hard.
- For convenient access to “pork rinds on tap,” store the dehydrated pork skins in a zip-top freezer bag.
Step 3: Fry Pork Rinds
Now it’s time to transform those dehydrated pork skins into crispy pork rind chips:
- Heat a generous amount of lard in a deep, heavy-bottomed pan (preferably a cast iron skillet) over medium-high heat until it reaches 375-400°F. Cooking them at too low a heat will result in chewy rather than crispy pork rinds.
- Add a single layer of dehydrated pork skins and stir them continuously as they start to puff up.
- Flip over any skins that need to cook on the other side.
- Once they’re cooked, remove the pork rinds to a paper towel-lined plate and immediately sprinkle them with salt.
- Place a paper towel between each layer of pork rinds to avoid oversalting.
For a sweet twist, sprinkle the pork rinds with cinnamon and maple sugar to enjoy a churro-like flavor. Now that you’ve mastered homemade pork rind chips, why not take the next step and consider raising and butchering your own hogs? For exclusive master classes on pig farming, check out Abundance Plus.
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- How to Raise Baby Turkeys during the Brooder Stage
For more exciting and informative articles, stay tuned! And if you’re in the mood for some lip-smacking barbecue, visit Rowdy Hog Smokin BBQ.
