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Keto Churro Pork Rinds

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Homemade Sweet Keto Pork Rinds – Chicharron – Churro like Recipe

Those Homemade Sweet Keto Pork Rinds, with a Churro taste, are the best and crunchiest Keto Snack you have been waiting to have. Deep-Fried to golden perfection filled with collagen, this Sugar-Free, and Gluten-Free Sweet Chicharrones are always gone in minutes of making them. 

The Best and Crunchiest ever Keto Snack

This recipe is a combination of everything you have been waiting for from a snack in our lifestyle.

Pork Rinds Keto

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This keto snack could be called, Sweet Pork Rinds, Cinnamon Chiccharron, Keto Churro, Granola Cracklings and more. Just pick your favorite. It is all combined in one recipe. 

The most important, this is the best ever Keto Snack you wanted and needed. But we do have so much more. Have a look at our Small Keto Bite Recipes

What is Pork Rind?

Before you say no to this just because of the name, just read. 

Pork rinds are a big staple in a Keto or a Low Carb Lifestyle. They are a perfect replacement for various dishes we are trying to make with very low carbohydrate content. 

To sum it up, Pork Rinds are skins from pork, that has been fully cleaned. Various countries have their own recipes and staples on how best to use those Pork Skins. 

They can be fried, rendered or roasted.

I have also made a simple basic Recipe for Pork Rinds, just in case you would like to have a look at.

Just in case you will buy a Pork Fat by mistake as I did, you can make a perfect Pork Lard Scratchings that will last you forever.

Are Pork Rinds Keto?

With zero carbs, Pork Rinds are the best ever Keto snack you can have.

Cracklings

Keto Churro Pork Rinds

My story on how I came up with Churro looking and tasting like Keto Cracklings is pretty usual. 

As I was making some pork Rinds for us, I have completely forgotten to flavor them. And as I finished frying them, after my first bite, I realized, I did something not so good. 

Those Cracklings just needed to be flavored a bit. Salty or savory, they just need to be. Otherwise, they do not really taste like anything. 

Keto Churro Idea

So as I did not flavor them, my head started spinning with ideas about what to do. And since they were still warm and I was at that moment craving something sweet, I thought of Cinnamon and sugar.

Cinnamon is always in my head, I add it to whatever I can. 

I have my morning Brew Coffee – a few cups – every single day with a splash of freshly ground cinnamon I have directly from Sri Lanka. 

So as those not so yummy cracklings were still warm, I quickly mixed up a bit of cinnamon and sugar and rolled them in the mixture.

Chicharron

O MY GOD

They were so so good, that I had to do them the next day and the day after. And that is how my recipe was introduced first to my family and later on to quite a few of my friends. 

And as they look and taste a bit Like Churros, that’s how my name came into as an idea.

Cinnamon Churro Keto Pork Rinds Recipe

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Ingredients you need:

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STEP BY STEP INSTRUCTIONS ON HOW TO MAKE HOMEMADE SWEET PORK RINDS – CHICHARRONES

First Step: Cook the skin

Make sure your skin is fully clean and cut into pieces small enough to fit in a cooking pot. Place all the skin into the cooking pot and cover with water. On top of the skin you’re going to cook, place some heavy pot to make sure the skin is always submerged in the water while cooking.

Sorry for my broken piece, but that was the heaviest I had in the kitchen which fitted.

Cook for about an hour.

Keto Snack pork being boiled

Second Step: Clean and Cut

Once the skin is fully cooked for an hour or so, take it out and let it dry and cool. 

Some of the skin still contains some fat that needs to be cleaned up. With a sharp knife scrape the fat to make sure you get the thinnest skin possible. Cut into the desired shape. If you want to have a Churro like look and a shape cut it into long strips.

Keto Churro preparation in cutting the cooked skin

Third Step: Dehydrate

Once all the skin is clean and cut place them on to a Dehydrator sheets. 

Switch on the dehydrator for eight hours. The time of the dehydrating really depends on the size and thickness of your skin. It should normally take about eight hours sometimes a bit less sometimes more. 

I usually keep it throughout the whole night and in the morning all the skin is fully dehydrated. If you have more layers It is always suggested to swap trays from time to time so the dehydrating process gets evenly distributed.

Pork Rinds layered on a dehydrator sheet

Fourth Step: Collect

Once all the skin is dehydrated collected them all from the sheets and place them either in a jar or a bowl for later.

Chicharron being dehydrated

Fifth Step: Deep Fry

For deep frying prepare a cooking pot with oil and switch the heat on. Once the oil is fully heated, one by one submerges the sticks of dry skin into the oil. It is advisable to use Tongs to make sure the skin doesn’t fully twist.

For a better understanding, have a look at the video where I hold each skin stripe with two tongs to make sure the churro look stays fully intact.

Pork Cracklings deepfring in the oil

Sixth Step: Coat

When all the churros are deep-fried and still warm it is advisable to coat them straight away otherwise the cinnamon and sugar would not really stick onto the skin. 

Prepare a glass container where you add 2 tablespoons of sugar and 2 tablespoons of cinnamon. Mix it together and one by one coat every single pork rind in the mixture. 

Serve and enjoy.

Pork Skins covering with cinnamon and sugar substitute

Tips and tricks. 

Please do not skip the cooking step as this is really important for the skin to get soft where you can be able to cut the extra fat easily. 

It is also needed to cook the skin, so your churros will puff-up much more as they would not normally without cooking. 

FREQUENTLY ASKED QUESTIONS AND ANSWERS.

Where to get the pork skin?

For us here in Austria it is normal to sell the pork skin in the supermarkets.
I always make sure to buy the skin on the day I see the fresh meat has been delivered. We normally have a butcher in the supermarket and he cuts the meat directly in there.

If you have a problem finding the pork skin, you can try Asian markets or Asian shops. 
Also if you have farmers around, you can trust, they will be more than happy to supply you with few pieces. 

How are pork rinds made?

There are several recipes with a slight variation in cooking or preparing. If you follow our recipe the main few steps are as follows.
Cook
Clean
Cut
Dehydrate
Deep Fry
Coat


I have already tried making the pork rinds without cooking or without the hydrating and for me personally, none of those worked I had to cook the pork first fully then dehydrate and only then I got it fully puffed up. Keto Snack

How long do homemade pork rinds last?

Once you follow our steps the Pork rinds should last for a very long time. Sometimes even a few months.

Can you dry Chicharrones in the oven?

I have personally not tried this step since I do have a dehydrator. But I have heard quite a lot of people are drying pork rinds in the oven so in my belief, that should not be a problem as long as you dry them on the low temperature in the oven. 
It is advisable to dry them at 120C or 250F for about three hours.  That should be long enough for your pork skins to dry fully.Homemade Sweet Pork Rinds Chicharron

Can you fry pork rinds in the air fryer?

You certainly can and I have made it and try it. It is really easy and perfect if you would like to choose this option. The only difference I found was that in the air fryer the pork rinds do not pop up as good as they normally two in the deep frying option. 
Also if you are looking for long strips and Churro like looking Chicharrones, deep-frying them holding each end with a tong will give you the results you are looking for. 

What can you use pork rinds for?

Pork Rinds are very popular in Keto or Low Carb lifestyle. They have been used for various dishes as an addition instead of breadcrumbs or added into Fathead dough for more crunchiness and extra taste. 
Grind them in a Food Processor and store them in the container in your fridge for whenever you need Breadcrumbs. 
Break them into smaller pieces and add them into your morning Yogurt or  Keto Breakfast GranolaKeto Churro

How to store Churro Pork Rinds?

You can keep them on the kitchen counter and take them whenever you need a piece. They should normally stay crunchy for about 3 to 4 days.

If you want to store them for longer the best advice is to place them in a zip log bag.

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Cinnamon Churro Keto Pork Rinds

Full Recipe for you to Print out as well:

Yield: 20

Homemade Sweet Keto Pork Rinds - Chicharron

Cinnamon Churro Keto Pork Rinds

Those Homemade Sweet Keto Pork Rinds, with a Churro taste, are the best and crunchiest Keto Snack you have been waiting to have. Deep-Fried to golden Perfection filled with collagen, this Sugar-Free, and Gluten-Free Sweet Chicharrones are always gone in minutes of making them.

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 8 hours
Total Time 9 hours 15 minutes

Ingredients

Instructions

    1. Make sure your skin is fully clean and cut into pieces small enough to fit in a cooking pot. Place all the skin into the cooking pot and cover with water. On top of the skin, you’re going to cook, place some heavy pot to make sure the skin is always submerged in the water while cooking.
      Cook for about an hour.
    2. Once the skin is fully cooked for an hour or so, take it out and let it dry and cool.
    3. With a sharp knife scrape the fat to make sure you get the thinnest skin possible.
    4. Cut into the desired shape. If you want to have a churro like look and a shape, cut it into long strips.
    5. Once all the skin is clean and cut, place them on to a Dehydrator sheets.
      Switch on the dehydrator for eight hours.
    6. Once all the skin is dehydrated, collect them all from the sheets and place them either in a jar or a bowl for later.
    7. For deep frying, prepare a cooking pot with oil and switch the heat on. Once the oil is fully heated one by one submerges the sticks of dry skin into the oil. It is advisable to use Tongs to make sure the skin doesn’t fully twist.
    8. When all the churros are deep-fried and still warm it is advisable to coat them straight away otherwise the cinnamon and sugar would not really stick onto the skin.
    9. Prepare a glass container where you placed 2 tablespoons of sugar substitute and 2 tablespoons of cinnamon. Mix it together and one by one coat every single pork rind in the mixture.
    10. Serve and enjoy.

Notes

  • Please do not skip the cooking step as this is really important for the skin to get soft where you can be able to cut the extra fat easily.
  • It is also needed to cook the skin so your churros will puff up much more as they would normally do without cooking.
  • The time of the dehydrating really depends on the size and thickness of your skin. It should normally take about eight hours sometimes a bit less sometimes more.
    I usually keep it throughout the whole night and in the morning all the skin is fully dehydrated. If you have more layers It is always suggested to swap trays from time to time so the dehydrating process gets evenly distributed.
  • Deep Frying - For a better understanding have a look at the video where I hold each skin stripe with two tongs to make sure the churro look stays fully intact.

Nutrition Information

Yield

20

Serving Size

1

Amount Per Serving Calories 104Total Fat 8gCarbohydrates 0gFiber 0gProtein 1g

Did you make this recipe?

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Shalom

Monday 12th of October 2020

Are you sure they should be dried in the oven at 350 Fahrenheit for about three hours? That is the temperature we use to bake most cakes and many other foods for a much shorter time. It seems like they would be burnt to a crisp at that time and temp.

Also, you say to store them in a bag, would that be true if you live in a very humid area? Some of my spices in jars tend to clump much faster where I live than when I lived just 10 or so miles further away from the water. Would the humidity affect the rinds?

Zuzana

Monday 12th of October 2020

You are right Shalom and I have changed it to 250F. With the paper bag, most of the moisture should be absorbed. But I have changed that now to a Ziploc Bag as that is what I have made and have it crunchy already for the last 3 months.

Homemade Sweet Keto Pork Rinds – Chicharron – Churro like Recipe - ketoweightplan

Sunday 23rd of February 2020

[…] Those Homemade Sweet Keto Pork Rinds, with a Churro taste, are the best and crunchiest Keto Snack you have been waiting to have. Deep-Fried to golden Perfection filled with collagen, this Sugar-Free, and Gluten-Free Sweet Chicharrones are always gone in minutes of making them.Full Recipe: https://www.lowcarb-nocarb.com/keto-churro-pork-rinds/ […]