Keto Chicharron

This Keto Chicharron is a crispy, crunchy snack that’s perfect for satisfying your cravings while staying on track with your low-carb lifestyle. Made from pork belly or pork skin, it’s a deliciously addictive treat with no carbs, perfect for a keto-friendly snack or appetizer.

Why You’ll Love This Recipe

• Crispy Perfection: Every bite of chicharron is crunchy and full of flavor.
• Zero Carbs: It’s a great option for anyone on a keto diet since it has no carbs at all.
• Simple Ingredients: Only a few ingredients are needed to make this tasty snack.
• Customizable Seasonings: You can easily adjust the seasonings to suit your taste.

My Personal Experience

I love how easy it is to make Keto Chicharron. The texture is so crispy, and it’s the perfect low-carb alternative to chips or crackers. Whether I’m serving it as an appetizer or snacking between meals, it always hits the spot! It’s so simple to make, and I love experimenting with different seasoning blends to make it even more flavorful. It’s become a regular in my kitchen!

Gather These Tools Before You Start Cooking!

1. Baking Sheet
   A baking sheet is necessary for spreading out the pork skin or pork belly, ensuring that the pieces cook evenly. Lining it with parchment paper makes cleanup a breeze.
2. Cooling Rack
   Using a cooling rack is key to achieving that crispy texture. It allows the fat to drain off and air to circulate, ensuring every piece of chicharron gets extra crunchy.
3. Sharp Knife
   A sharp knife is needed to cut the pork belly or skin into bite-sized pieces. It ensures clean cuts and makes the prep process smoother.
4. Measuring Spoons
   Measuring spoons are great for ensuring that your seasonings are balanced. Getting the right amount of salt, garlic powder, paprika, and black pepper will make a big difference in flavor!

Ingredients & Substitutions

• Pork Belly or Pork Skin: Use pork belly with the skin on for extra flavor, or just use pork skin if you prefer a leaner version.
• Olive Oil: You can use any oil of your choice, but olive oil gives a nice, rich flavor.
• Sea Salt: You can substitute with kosher salt or pink Himalayan salt.
• Garlic Powder: Optional, for added depth of flavor.
• Paprika: Gives a subtle smokiness, but you can use smoked paprika for extra flavor.
• Black Pepper: Freshly ground is always best, but pre-ground will work fine.

How to Make Keto Chicharron

1. Preheat the Oven Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Pork Skin If using pork belly, cut the skin into small, bite-sized pieces. Make sure the skin is dry before seasoning. If using just pork skin, ensure it is cut into strips or squares.
3. Season the Pork Skin Drizzle the pork skin with olive oil, then sprinkle with sea salt, garlic powder, paprika, and black pepper. Toss the pieces to ensure they’re evenly coated.
4. Arrange on the Baking Sheet Lay the seasoned pork skin or pork belly on the baking sheet in a single layer. Ensure that the pieces are not overcrowded.
5. Bake Bake in the preheated oven for 25-30 minutes, or until the chicharron is golden brown and crispy.
6. Cool Remove the chicharron from the oven and transfer to a cooling rack to allow excess fat to drain, ensuring extra crunchiness.

Optional Additions

• Lemon Zest: Sprinkle some lemon zest on top for a fresh, zesty twist.
• Cayenne Pepper: Add a little heat with cayenne pepper for a spicy kick.
• Fresh Herbs: Fresh thyme or rosemary can be sprinkled over the chicharron for an added herbal flavor.

Serving Ideas

• With Guacamole: Pair it with guacamole or a keto-friendly dip for a delicious snack.
• As a Topping: Crumble chicharron over salads, soups, or tacos for a crunchy garnish.
• On Its Own: Enjoy it as a snack or appetizer on its own—simple but delicious!

Storage Recommendations

• Refrigerator: Store leftover chicharron in an airtight container in the fridge for up to 3 days.
• Freezer: You can freeze any leftover chicharron for up to a month. Reheat in the oven to retain crispiness.

Common Questions and Helpful Answers

• Can I use pork belly with the skin on? Yes! Pork belly with skin on will give you a richer flavor, and it can be cut into small pieces to make crispy chicharron.
• Can I make this in an air fryer? Absolutely! Set your air fryer to 400°F (200°C) and cook the chicharron for 10-15 minutes, shaking the basket halfway through.
• How do I make it extra crispy? The key to crispiness is drying the pork skin thoroughly and ensuring it’s spread out in a single layer on the baking sheet.

Nutritional Breakdown (Per Serving)

• Calories: 230
• Fat: 20g
• Protein: 12g
• Net Carbs: 0g
• Total Carbs: 0g

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