🌮 What Makes This Recipe So Good
Pork rind nachos make incorporating your favorite Mexican dish into your keto lifestyle even easier, with even more satisfying results. We’ve tried similar takes, cutting up low carb tortillas into triangles and baking or air frying them until they’re crispy. Unfortunately, they’re never quite crispy enough to truly fulfill those vessel needs. Same thing with keto cheese chips – they crisp up, sure, but not quite the way you need them to for something like this. Pork rinds, though? Pork rinds are up to the challenge, y’all. Like oversized, extra-crispy scoops that are also wonderfully airy with an added savory flavor. Making pork rind nachos seriously couldn’t be easier. Just like traditional nachos, you’ll want to start with the protein and build from there. We used seasoned ground beef this time, but you can also make nachos with shredded Mexican chicken, seasoned ground turkey, or shredded pork carnitas instead. Dress it up with your favorite toppings and enjoy! This is a great dish for larger groups, but you can also easily scale it back to serve just 1-2 people. As written, it makes approximately 2-4 meal-sized servings, depending on your preferred portions. If you serve it as a keto appetizer, it can feed 6-8 people comfortably. Of course, doubling the recipe would yield more servings with little-to-no real change in the amount of time, effort, or ingredients you’d need.
👩🏼‍🍳 Chef’s Tips
You definitely want to be sure you’re using pork rinds for these nachos and not cracklins or chicharrones. They’re similar, but not the same. Pork rinds are airy and puffy, with as much fat and moisture removed during the process as possible. Cracklins and chicharrones are also crispy but at the same time chewier and more dense, made by leaving small amounts of fat on the pork skin before frying it. Because of that, they don’t get that puffy texture that pork rinds do. If you’re anticipating leftovers or making keto nachos as a meal prep for the week, do not refrigerate the pork rinds. In fact, depending on how you’ll reheat and consume the nachos later, you may want to refrigerate the ground beef separately from the cheese, and store the other toppings separately, too. If you refrigerate the pork rinds, though, they’ll end up chewy and soggy. Keep the pork rinds separate and only broil enough of the dish as a whole for the exact number of servings you need. If you’re using pico de gallo, jalapeños, or any other toppings that contain a lot of liquid, make sure you drain them very well before adding them to the nachos. The pork rinds will get pretty soggy pretty quickly if you add too much liquid, and that completely throws off the texture of the dish.
🥓 Delicious Low Carb + Keto Recipes We Love
Fajita Salad with Steak (Whole30, Low Carb, Keto) Chick-Fil-A Style Keto Chicken Nuggets (With Keto Chick-Fil-A Sauce) 2-Ingredient Keto Magic Shell (Sugar-Free Chocolate Shell) Best Chimichurri Recipe Ever (from Texas de Brazil) Keto Smothered Pork Chops Cajun Chicken Salad with Cajun Ranch Dressing Keto Lemon Bars Marry Me Chicken Instant Pot Mississippi Pot Roast Keto Gumbo
