Crispy Paleo Pork Fat Chips Recipe
This recipe focuses on using pure, grass-fed pork fat, sliced and pan-fried to crispy perfection. It’s a healthier and tastier alternative to pork rinds, free from additives and rich in omega-3s and other nutrients. Perfect for paleo enthusiasts!
Ingredients:
- 1 lb grass-fed pork fat (skin removed)
- 1–2 tsp sea salt
Instructions:
- Prepare the Pork Fat: Slice the skin away from the pork fat using a sharp knife, leaving only the fat. Cut into thin strips or small cubes, about 1/4-inch thick.
- Heat the Pan: Heat a heavy-bottomed skillet or cast-iron pan over medium heat. No oil is needed as the fat will render naturally.
- Pan Fry the Fat: Place the fat pieces in a single layer in the pan. Sprinkle with sea salt. Cook for 10–15 minutes, stirring occasionally, until golden and crispy. Spoon off excess rendered fat into a heat-safe container (save for other recipes).
- Drain and Cool: Transfer the crispy fat chips to a paper towel-lined plate to drain excess grease. Let cool completely for maximum crunch.
Why These Chips Are Better Than Pork Rinds:
- Pure Fat: Made entirely from pork fat without skin, resulting in a cleaner flavor and texture.
- Healthier Fats: Grass-fed pork fat is rich in omega-3s, vitamin D, and CLA.
- No Additives: Unlike commercial pork rinds, these are made with just pork fat and salt.
Storage and Shelf Life:
- Store in an airtight container at room temperature for up to 1 week.
- Refrigerate for up to 2 weeks or freeze for up to 3 months.
Pro Tip: Visit your local butcher to purchase grass-fed pork fat. It’s a specialty item that ensures superior flavor and healthier fat composition.