Crunchy pork fat chips

Recipe from: 19 June 2014
recipes banting lchf chips pork

Ingredients 6
Servings
Time 00:55
  • 1
    kg
    raw pork skin
  • coconut oil for frying
  • Chilli salt:
  • 30
    ml
    Maldon salt
  • 2
    dried chillies
  • Zest of 1 lemon
 

Method

02:10 + overnight
 
Place the pork skin in a big pot and fill with water until the pork skins are totally submerged. Boil the skin for 1½ – 2 hours or until you can easily pierce it with a fork.

Strain the pork skins and cool slightly so that you can handle it easily. Use a fork and a big sharp knife and remove all the soft fat from the rinds. It’s important to get as much fat off the skin as possible. Cut the rind into strips, 2 x 4 cm.

Place the strips of rind on a metal rack in the oven and dehydrate on the lowest temperature (80ºC) overnight. The skin must look like brownish hard plastic.

Heat the oil to 180ºC in a deep-fryer or a heavy pot. Fry the skin until completely puffed up, 30 seconds to a minute.

Remove the pork rinds and drain on kitchen toweling.

Serve your Banting chips with chilli salt or even a delicious Barbeque sauce of your choice.

To make the chilli salt:

Place the salt, chillies and lemon zest in a grinder or food processor and process until fine.

Recipe reprinted with permission of Nina'sKitchen. To see more recipes, click here.
 

Read more on: lchf  |  pork  |  chips  |  recipes
 

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