Carnivore Pork Rinds
Oven-puffed pork rinds from scratch — light, airy and the ultimate carnivore snack. Drying the skin completely at a low temperature before frying is what makes it puff up dramatically in the hot fat instead of staying tough and chewy.
Ingredients
Instructions
Boil pork skin in water 1 hour until soft.
Drain and cool completely.
Scrape off any remaining fat with a spoon.
Cut skin into 3cm squares.
Dry on a rack at 80C for 3 hours until completely dried out.
Heat lard in a pot to 200C.
Fry dried skin pieces in small batches — they will puff dramatically.
Drain and season immediately with salt.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.