Low Sodium Crispy Baked Pork Rinds
Satisfy your craving for a crunchy snack with these *Low Sodium Crispy Baked Pork Rinds*, a guilt-free twist on a classic favorite! Made entirely in your oven, this recipe delivers incredibly crispy, golden pork rinds seasoned with the perfect blend of garlic powder, onion powder, smoked paprika, and black pepper—without the excess sodium often found in store-bought varieties. The preparation includes blanching the pork skin for clean, even results and finishes with a slow bake to ensure maximum crunchiness. Ideal for low-carb and keto lifestyles, these savory bites are great on their own, as a topping for salads, or paired with your favorite dips. Get ready to enjoy a healthier, homemade version of this beloved snack!
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Recipe Information
Ingredients
- 2 pounds Pork skin
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
Instructions
Start by preheating your oven to 275°F (135°C).
Lay the pork skin flat on a clean cutting board. Use a sharp knife to trim away any excess fat, aiming to leave only a thin layer of fat attached to the skin.
Cut the pork skin into manageable pieces, approximately 3-4 inches wide. This will help ensure even cooking.
Bring a large pot of water to a boil over high heat. Carefully add the pork skin pieces to the boiling water and blanch them for about 5 minutes to help toughen and clean the skin.
Remove the pork skin from the pot using tongs, and transfer them to a large bowl of ice water to stop the cooking process. Leave them in the ice water for about 5 minutes.
Remove the pork skin pieces from the ice water and pat them very dry using paper towels. It's important to get them as dry as possible to achieve maximum crispiness.
Once dry, arrange the pork skin pieces on a baking tray lined with parchment paper.
Brush both sides of the pork skin lightly with olive oil.
In a small bowl, combine garlic powder, onion powder, smoked paprika, and black pepper. Sprinkle this seasoning mixture evenly over the pork skin.
Place the tray in the preheated oven and bake for about 2 hours, or until the skin is golden brown and crispy. The exact time may vary depending on the thickness of the skin.
Once fully cooked, remove the tray from the oven and allow the pork rinds to cool slightly on a wire rack. They will continue to crisp up as they cool.
Once cooled, break the pork rinds into smaller, bite-sized pieces and enjoy your low-sodium crispy baked pork rinds!
Nutrition Facts
Calories |
5214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.6 g | 397% | |
| Saturated Fat | 126.9 g | 635% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 14521 mg | 631% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.3 g | ||
| Protein | 554.6 g | 1109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
