170 min 4
Sour Cream and Onion Pork Rinds
Pork rinds have this amazing ability to take on the flavor of whatever you spice them with, making these a crave-worthy sour cream and onion “chip.” You can usually get pork skin from a butcher or at your local international market; otherwise you can purchase “pork rind pellets” online.
2 pounds pork skin
3 tablespoons dried chives
3 tablespoons sweet cream buttermilk powder
2 tablespoons onion powder
1 tablespoon garlic powder
TipsBob’s Red Mill sweet cream buttermilk powder has significantly fewer carbs than other buttermilk powders, giving this recipe a total of 1.5 net carbs, whereas regular buttermilk can range from 3 to 10 net carbs on its own.
Directions Preparing:20 minCooking:150 min
Step 1Preheat the oven to 350°F.
Step 2Line a rimmed baking sheet with parchment paper.
Step 3Using kitchen shears, cut the pork skin into 1-inch squares and place each square skin-side up on the sheet.
Step 4Bake the skins for 2 ½ hours. Remove the baking sheet from the oven and set aside until the pork rinds are cool enough to handle.
Step 5In a large bowl, toss the warm pork rinds with the chives, buttermilk powder, onion powder, and garlic powder. Serve warm or at room temperature.
Nutrition Facts (per serving of 4)