🐷 Carnivore Pork Chips (Crispy & Tasty!)
Option 1: Thin-Sliced Pork Belly Chips (like bacon crisps)
Ingredients:
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Pork belly slices, very thin (as thin as you can slice — 1/8″ or less)
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Salt to taste (optional)
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Optional: sprinkle of gelatin powder (adds crispness)
Instructions:
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Preheat Oven: 375°F (190°C)
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Prep Pork: Slice pork belly thin (freeze 15–20 min beforehand for easier slicing). Pat dry thoroughly with paper towels.
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Arrange on Rack: Lay slices on a wire rack over a baking sheet to let fat drip down.
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Bake: 25–35 minutes, flipping halfway. Watch closely after 20 mins — you’re aiming for golden-brown and crispy.
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Cool: Let cool on a paper towel — they crisp up more as they rest.
Option 2: Ground Pork Crisps (easy and uniform texture)
Ingredients:
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1 lb ground pork (not too lean; 80/20 is ideal)
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Salt to taste
Instructions:
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Preheat Oven: 325°F (160°C)
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Spread Thin: Press pork flat between parchment paper (use rolling pin or hands) to about 1/8-inch thickness on a baking sheet.
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Score or Cut: Lightly score into chip shapes with a knife or pizza cutter (helps break apart later).
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Bake: Bake 30–40 minutes until browned and crisp. For max crunch, flip and bake an additional 5–10 minutes.
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Cool & Snap: Let cool completely before snapping into chips.
🔥 Pro Tips:
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Want them super crunchy? Bake low and slow, then finish with a short broil or in a dehydrator/air fryer.
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Add-ons (still carnivore): Sprinkle with pork dust (ground chicharrón), dried liver powder, or bacon bits before baking.
These are amazing plain or dipped in whipped bone marrow, egg yolk, or melted butter. Want an air fryer version too?