Variations on SunnySmile501's pork rind 'chips'

[Elizellen]

My crispy "chip" idea turned out really tasty and crispy. I took one egg white and put in equal amounts of crushed pork rinds and parmesan cheese until I had a slightly stiff "dough." I put down some plastic wrap and put small balls of dough down and smashed them to about 1/8 inch thickness with the bottom of a glass (wet a little so it won't stick). They will come off the plastic wrap very easily. Then I fried them in butter slowly so they would get crispy all the way through. Yum!

Following this post I have been playing with variations of this.

First I followed the recipe given (using about 10 tablespoons of each dry ingredient - about 2 ounces of grated parmesan, 34 grams of crushed pork rinds and one medium egg white) but instead of frying them I baked them and they turned out to be very tasty crackers. I got 12 smallish round ones, each about 0.16 net carbs according to my fitday calculation.

I took some with us on Easter Sunday when we met the family for a meal out and though I didn't eat any as there was enough 'legal' food not to need any additions, my husband ate a couple on the journey home and he found them very tasty but filling! After nearly a week they seem to have stayed nice and crisp in an airtight container.

Then today when wanting to make more I saw I only had about one ounce of grated parmesan left (I grate it from the block parmesan I buy - tastes much nicer than the tubs of grated parmesan we can buy here) so decided to make it with added ground linseed (flax in USA) so it was not mainly pork rinds.

So I used
3 medium egg whites
104 grams of pork rinds (6 small packets @ 17 gr each)
1 ounce of grated parmesan
1 ounce of ground linseeds/flax

I spread it out on a silicone sheet on a baking tray to about 1/8" depth and halfway through cooking took it out and used my pizza wheel cutter to cut it into 24 small rectangles. Then I spread them out a bit, turned them over and returned them to the oven to get crispy.

They taste really good and will be perfect for having with cheese/pate etc when eating out if I take a small tupperware container in my handbag.

Fitday worked them out at .047 total carbs minus 0.033 carbs of fiber, making each one about 0.014 net carbs! I can get it that exact by looking at the numbers for 100 crackers and dividing by 100 btw as fitday lists zero carbs for one serving.

The ratios for anyone interested in that were 66% fat/29% protein/5% carbs

Next time I might try making them with just pork rinds, linseed/flax and the egg whites.

[SunnySmile501]

Re: Variations on SunnySmile501's pork rind 'chips'

Excellent! I have been too busy cooking "treats" for church to play with any low carb recipes. They sound yummy.

[Sunny_0ne]

Re: Variations on SunnySmile501's pork rind 'chips'

I saved these instructions. Sounds like a lifesaver in a to-go bag!

[sweethings]

Re: Variations on SunnySmile501's pork rind 'chips'

I'm really excited to try these this weekend! Could you tell me what temperature you baked these on and for how long? Thanks!

[Elizellen]

Re: Variations on SunnySmile501's pork rind 'chips'

I cook mine at about 125 celcius (250 fahrenheit) for maybe 20 minutes - timing differs depending on how thin you make them.

[Elizellen]

Re: Variations on SunnySmile501's pork rind 'chips'

My latest variation is this

Ingredients
3 medium egg whites
About 2 ounces/51 gram pork rinds (3 small packets)
4 ounces ground flax (linseeds)
1 ounce of shredded parmesan

I prefer these to my original recipe as they are less salty and have more fibre in them

Another variation I do now is to whisk the egg whites into 'soft peaks' before mixing them into the mixed dry ingredients.