Pork Rinds (Chicharrones); 

https://healthyrecipesblogs.com/homemade-pork-rinds/ 

Pastured pork rinds are a great way to get a carb-free crunch fix while providing your body with zero glycemic impact cell-building protein. In fact, a 1oz serving of pork rinds contains zero carbohydrates, 17 grams of protein and 9 grams of fat. That’s nine times the protein and less fat than you’ll find in a serving of carb-rich potato chips. 

Here is a recipe for Pork Rinds; 

Ingredients; 

1 lb. raw pork skin 

Olive or Coconut Oil spray (you can use the bottled oil and brush oil on the pieces) 

1 tsp sea salt 

Optional Spices; 

¼ tsp black pepper 

¼ tsp garlic powder 

¼ tsp onion powder 

¼ tsp paprika or smoked paprika 

Instructions; 

1. Preheat oven to 325oF. Line a rimmed baking sheet with parchment paper. 

2. Using a sharp knife, cut the pork skin into bite-size pieces. If the skin has a thick layer of lard attached to it, trim some of the fat, but don’t go nuts about it. It’s OK and very tasty to leave a thin layer of fat attached to the skin.

3. Arrange the pork skin on the prepared baking sheet, skin side up and fat side down, in a single layer. Make sure the skin pieces don’t touch each other. 

4. Generously spray or brush the pork skin with the oil. Sprinkle with sea salt. If using, sprinkle with additional spices. 

5. Bake until crispy and golden. Depending on your oven, this should take between 1.5 – 2 hours.

6. Transfer the Chicharrones to paper towels, skin side up, and allow them to cool for 20 minutes before enjoying them. They greatly improve in taste and texture after they cool. 

7. Refrigerate the leftovers in an airtight container for up to 5 days. Remove them from the fridge 30 minutes before enjoying them.