This spicy, Cajun Pork Rinds recipe is sponsored by Fiesta Brand Seasonings.
If your looking for the perfect keto snack that won’t blow the lid off your daily macros, this Cajun Spiced Pork Rinds recipe is for you! Salty, crunchy with a little kick of heat, these spiced up pork rinds are perfect for an on the go snack or to enjoy with a drink by the pool! Only 1 carb per serving!
Well it finally happened, the Cowboy has gone low carb and venturing over into keto. He’s trying really hard to make some changes to his diet and the hardest thing for him to get over is snacking on chips. We’ve tried so many versions of “low carb” chips and puffs but none of them seem do the trick. He does like pork rinds and recently found a salt and vinegar flavor which he loves but the plain…well, they’re plain and getting old in the flavor department…so it was time to spice things up!
I know he loves my Keto Texas Trash with the jacked up pork rinds so I decided to make a spiced up Cajun version so he has something with a little more flavor and a little heat without all the maltodextrin and other food additives that are in many of the store bought flavored pork rinds! I think back in the 70’s they would have called these “deviled” pork rinds for the addition of all the spices, but whatever you want to call them…they are delish!
Quick confession…I have a slight obsession with pork rinds but they are a great vehicle for savory and sweet since they don’t have much flavor! If you r looking for a sweet treat Keto Muddy Buddies and Keto Cinnamon Crunch made with pork rinds are so goooood!!
This pork rinds recipe is so easy and full of flavor…the spicy coating completely transforms these crunchy morsels, so listen up!
Making Cajun Pork Rinds Recipe
Use your favorite brand of plain pork rinds….you are looking for ingredients with basically just pork skins and salt, none of that other yucky stuff. Pour them into a big bowl and break them up a little if they are really large. I like these to be bite size but you do you! Then, we melt some butter and mix in the spices..easy peasy.
My spice cabinet is literally full of Fiesta Brand Spices…they are readily available and great quality and price! To keep this pork rinds recipe super simple, I used the Fiesta Brand Cajun-All for a little Cajun flare along with some garlic and onion powder, a little extra paprika and some cayenne for some extra kick!
I also use the Cajun-All seasoning in my Keto Jambalaya with Andouille and Shrimp so it’s definitely not a one hit wonder….I use it all the time! It’s also great on grilled chicken, seared shrimp or even to add a little Cajun flare to steak! Highly recommend keeping this on hand!
This pork rinds recipe is so super simple! The spiced up butter gets tossed onto the pork rinds and into the oven they go! About an hour later, they are toasty, crunchy nuggets of keto love! The perfect keto and low carb snack! This recipe is a crowd pleaser!
Check out these other yummy keto recipes!
- Mexican Street Style Grilled Cauliflower
- Poblano Artichoke Dip
- Keto / Low Carb Muddy Buddies
- Keto Cinnamon Crunch
Cajun Pork Rinds Recipe
Ingredients
- 2 3.25 oz bags of plain pork rinds
- 6 Tbsp. melted butter
- 2 Tbsp. Worcestershire Sauce gluten free
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/2 tsp. onion powder
- 1 1/4 tsp. Fiesta Brand Cajun All Seasoning
- 1/8 tsp. cayenne pepper
Instructions
- Preheat the oven to 250 degrees. Line a large sheet pan with parchment and set aside.
- Pour the pork rinds into a large bowl. Combine the next 7 ingredients in a small bowl and mix well to combine. Drizzle half of the butter mixture over the pork rinds and toss to coat. Repeat with the remaining butter mixture. Spread the coasted pork rinds onto the prepared sheets pan and bake at 250 for an hour and 20 minutes, stirring every 20 minutes.
- Remove from oven and transfer the pork rinds to paper towels to cool. Once cool, store in an air tight container at room temperature.
Notes
Nutrition
Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.
Do you think coconut oil could substitute for the butter or is the butter flavor critical? If so, I could try to use coconut oil with a butter extract. Thanks for your recipes and advice!
I like the butter flavor so you could try ghee it’s coconut oil with butter flavor. I think the coconut flavor of regular unrefined coconut oil will would be to strong…let me know how it works!!
You’v`e probably figured it out by now, but ghee is not coconut oil with butter flavor. It’s clarified butter with the milk solids removed. Looking forward to trying out your recipe – sounds tasty!
I’m familiar with both…thanks! This recipe calls for neither…did I refer to ghee as coconut oil some where?
I usually don’t comment on recipes unless they are fabulous. THESE ARE FABULOUS! I was looking for something to add to my snacks without spending a ton for pork rinds already flavored. They are so easy to make and perfect for my mid-afternoon or evening crunch snack cravings. Only problem is I need to portion out serving sizes. First time I made them I couldn’t stop eating them!
Does this method work with the mexican style chicharrones you can get at local mexican grocery stores? The ones with the backfat still on the skin?
Your speaking my language…those are my favorite snack!! They should work great…let me know how it works!