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Paleo Pork Rinds Recipe

Louise | May 14
Paleo Pork Rinds Recipe #paleo

Nothing beats homemade snacks fresh from the oven – including these! Customize these protein powerhouses with any flavor you like.

Healthy Pork Rinds?

When I think of pork rinds, my mind pictures Homer Simpson splayed out on the couch in front of the TV shovelling handfuls into his mouth. It’s not exactly a great model for health.

Even in real life, at the grocery store, the pork rinds sit precariously alongside various brightly colored bags of chemically flavored chips and pretzels. Proximity alone suggests that paleo eaters hunt elsewhere.

But there’s a big difference between what Homer eats and what I am proposing you eat. You make this version yourself, with simple, real food ingredients.

In fact, all you need is pork skin, salt, and spices. Nothing suspicious about that.

These pork rinds deliver on protein in a big way. A serving of roughly 10 pieces will reward you with about 17 grams of protein. Not too shabby.

Spice it Up

While you could keep it simple and just stick with salt, these pork rinds offer a great opportunity to get creative.

If you are making these to serve more than one person, you might split the batch and try a couple of different flavors.

One that I’ve found works really well is paleo cajun seasoning – I may be partial though. I want to use it for everything these days!

Chinese five spice is another option that makes these pork rinds really bold and flavorful.

You could also go for a barbeque flavor by combining paprika, chili powder, garlic powder, onion powder, salt, pepper, and a pinch of cayenne pepper.

Paleo Pork Rinds Recipe #paleo

Paleo Pork Rinds Recipe

Paleo Pork Rinds

  • Author: Louise Hendon
  • Prep Time: 20 minutes
  • Cook Time: 2 hours, 15 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 4 servings 1x
  • Category: Snack
  • Cuisine: Spanish



  1. Preheat the oven to 250 F (120 C).  Some ovens may not go this low. In that case, the oven should be put as low as possible and the oven door will be left open a crack.
  2. Remove all the fat from the skin with a very sharp knife. Only the transparent skin should be left.
  3. Pat dry both sides and cut into smaller 1-inch square pieces.
  4. Completely cover the pieces with the salt and spices of your choice.
  5. Place pieces on a cooling rack over a tray and set in the oven for 2 hours.
  6. Remove the tray from the oven and transfer the dried-out pieces onto a clean tray.
  7. Increase the oven temperature to 440°F (230°C). Once at temperature, move the pieces to the oven and cook for 5-10 minutes. The pieces should pop.
  8. Remove from oven. Allow pieces to cool completely. Store in a sealed container.
  9. Makes approx. 30-50 pieces.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 152
  • Sugar: 0g
  • Fat: 9g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Protein: 17g