This Keto Pork Rind Recipe (or pork crackle chips) is a popular low carb high fat snack.
Although you can buy pork rind crackle chips in a packet, they’re a lot cheaper and better if you make your own.
We love nothing more than cooking our keto pork rind recipe then dipping them in a little Guacamole.
You can add your own flavor variation to these pork rinds or dunk them in your favourite low-carb dip.
Here’s a tip, though: Do not eat your keto pork rinds without a drink handy. Or eat them with a dip of some description, as they can be quite dry.
Ingredients For Keto Pork Rind Crackle Chips
- 400gram or 14oz of Raw Pork Rind/Skin
- Two Teaspoons of Salt
- One Tablespoon of Olive Oil
How To Make Keto Pork Rind Crackle Chips
- Preheat fan forced oven to 200C/390F. Trim any excess fat off the pork rind until the skin is 3-4mm or 1/15 of an inch thick.
- Score the skin side of the pork rind in a square or diamond pattern with a sharp knife, this will help to break apart the rind after it is cooked. Rub both sides of the pork rind with salt.
- Add the olive oil to the base of your roasting pan and place the rinds into the pan skin side up.
- Place the roasting tray in the oven and cook for 10 minutes. After 10 minutes, turn the pork rind over so it is skin side down and return to the oven.
- Allow to cook for a further 10 minutes. After that 10 minutes remove the tray from the oven and pour off any excess fat, this can be kept for future cooking.
- Return the rind to the oven and cook for anther 10-15 minutes until the skin has cracled, bubbled and the fat on the underside has crisped.
- When the rinds are cooked, remove from crackle chips from the oven and allow to cool. Cut or break into small pieces and enjoy.
Keto Pork Rinds "EASY" Crackle Chips Recipe - ZERO Carb!
The Best Keto Pork Rind Recipe is but a click away. Although you can buy them cooked Fresh from the oven is even Cheaper & Tastier!
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Print Pin Share EmailServings: 7 50g serves
Calories: 254kcal
Unit Conversion
Instructions
- Preheat fan forced oven to 200C/390F. Trim any excess fat off the pork until the rind is 3-4mm or 1/15 of an inch thick.
- Score the skin side of the pork rind in a square or diamond pattern with a sharp knife, this will help to break apart the rind after it is cooked. Rub both sides of the rind with salt.
- Add the olive oil to the base of your roasting pan and place the rinds into the pan skin side up.
- Place the roasting tray in the oven and cook for 10 minutes. After 10 minutes, turn the rind over so it is skin side down and return to the oven.
- Allow to cook for a further 10 minutes. After that 10 minutes remove the tray from the oven and pour off any excess fat, this can be kept for future cooking.
- Return the rind to the oven and cook for anther 10-15 minutes until the skin has bubbled and the fat on the underside has crisped.
- When the rinds are cooked, remove from the oven and allow to cool. Cut or break into small pieces and enjoy.
Notes
Nutrition
Serving: 50g | Calories: 254kcal | Carbohydrates: 0g | Protein: 12g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 44mg | Sodium: 825mg | Potassium: 260mg | Fiber: 0g | Sugar: 0g | Vitamin A: 50IU | Calcium: 10mg | Iron: 0.4mg
Made this recipe?Tag me at @myketokitchen
To make a larger batch of this keto pork rind recipe simply adjust the servings above.
Any tips on the skins to prevent them from rolling up?
Hi Jennifer,
You could place a wire rack over the skins while baking, or another roasting tin that fits inside the one that you are using to hold them down.