Snack
Homemade pork rinds with chile and lime
The bought bag is fine and this is not — puffed fresh, they shatter instead of crunching, and a butcher will usually hand over the skin for nothing.
0gnet carbs
16gfat
18gprotein
215kcal
Per serving240 minServes 8
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Ingredients
For the whole dish · serves 8
- Pork skin11 oz
- Lard for frying1¾ oz
- Limetwo, for zest and juice
- Ancho chile powdera tablespoon
- Sea saltto taste
Method
6 steps · 240 minutes
- Simmer the skin in salted water for 90 minutes, until a knife goes through it without any resistance at all.
- Cool it, then scrape the underside until not a trace of fat is left. This is the whole job — any fat you leave becomes a leathery patch that never puffs.
- Cut into pieces about the size of a stamp, remembering they quadruple.
- Dry them on a rack in a 250F oven for 2 hours, or overnight in a warm place, until they are hard and glassy and rattle.
- Fry a few at a time in lard at 400F. They puff in about 10 seconds and burn in twenty, so this is not a step to share with anything else.
- Salt them straight out of the fat, then the chile powder and lime zest, and a squeeze of juice as they hit the bowl.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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