Pork rind is simply roasted or fried pork skin. Also called cracklings, they are a snack enjoyed all over the world.
Most people think of them as an unhealthy indulgence, but we know very well that there is nothing wrong with eating fatty pork skin. However, making it yourself is probably the only way to go because you can control the amount of salt you use, and you'll know there won't be any other nasty ingredients.
Dipped in dill flavored Paleo mayonnaise or tartar sauce, they make a delicious and crispy Paleo diet snack that will cost you pennies. Butchers will sell you pork skin for almost nothing.
They will keep for a long time if cooked long enough for all the fat to be rendered out, and you can crush them to make a Paleo breading for your chicken or fish.
And now for this very simple Paleo snack:
Pork Rinds Recipe
Ingredients
- Pork skin;
- Salt (this is optional, salt-less rinds are also excellent, and it's usually the way I make them)
Preparation
- Preheat your oven to 325 F.
- Put the skin on a baking sheet. (Lining the sheet with parchment paper will make it much easier to clean afterward).
- Put the skin in the oven for anywhere between 1.5 hours to 3 hours. Most recipes call for 3 hours of cooking, but my experience tells me that most of the time, it's ready after 1.5 hours. You want them to be crispy, but you don't want them to be hard as a rock.
- Get it out of the oven, let it cool a bit, and enjoy. They are delicious when still a little hot. If there was a lot of fat attached to it and you don't cook them for too long, there will be a crunchy and moist side, and you'll enjoy the best of both worlds.
📖 Recipe
Pork Rinds Recipe
Ingredients
- Pork skin
- Salt this is optional, salt-less rinds are also excellent, and it’s usually the way I make them
Instructions
- Preheat your oven to 325 F.
- Put the skin on a baking sheet. (Lining the sheet with parchment paper will make it much easier to clean afterward).Pork skin, Salt
- Put the skin in the oven for anywhere between 1.5 hours to 3 hours. Most recipes call for 3 hours of cooking, but my experience tells me that most of the time, it’s ready after 1.5 hours. You want them to be crispy, but you don’t want them to be hard as a rock.
- Get it out of the oven, let it cool a bit, and enjoy. They are delicious when still a little hot. If there was a lot of fat attached to it and you don’t cook them for too long, there will be a crunchy and moist side, and you’ll enjoy the best of both worlds.
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