I noticed that a few of the chicken recipes in Blaine's list use pork rinds as part of the substitution, but what kind are we talking about please; cause see growing up my mom used to trim a pork chop or two of its fat and fry that up and call them pork rinds; however there are snacks on the shelves in the grocery store that people have labeled pork rinds; either way it is a little confusing and I would greatly appreciate if someone could explain it please...Thanks ahead of time...

Pork rinds are the snack food.
Try to find the regular, plain ones to cook with, the flavored ones might have carbs.

Personally, I don't like them. If I need a breading, I'll use lc bread or parmesean cheese, or a mix of the two.

Thank you very much though for the response Operalady; it is greatly appreciated...my hubby and I are trying so hard...I still need to lose 45 lbs. myself and hubby a little more so I am trying so hard to find good recipes...he is also quite finicky at times so it can be hard...I do agree with you though...low carb toast sounds better than pork rinds ground up and I ADORE parmasan cheese so it should work well...Thanks again

you're welcome!

I love pork rinds now. I didn't care for them at first, until I used them as a substitute for chips (homemade onion dip is naturally low-carb!) They're even BETTER than chips because they contain less salt.

It seems like every day I find another use for them as an ingredient. Try them for nachos, and you'll never go back to corn chips even if you stop low-carbing, for some reason (I'll be low carb for the rest of my life).

The best trick I know of with rinds is so put them in the microwave for about 20 seconds on high, then use them for conveying chicken salad into your face. They are incredible warm, and I guess that's the real secret to them. It softens the crunch a bit and they just melt in your mouth, opening a lovely world of fragrant goodness by getting rid of that pork-y offnote.

ewww. That is so INCREDIBLY GROSS!

Homemade are best. You can get large strips of pork skin from a butcher and make your own. Just cut them into two-inch squares and drop them into 350-degree lard for about two minutes. (DON'T let them stop bubbling, because the instant they stop bubbling the fat will invade the skin completely and they'll be too greasy to eat.) They'll puff up really nice and turn golden, crunchy brown. Then put them on a cooling rack (never directly on paper towels) until cool. I like them with ranch dressing.

quote:

Originally posted by ladylily41:
I noticed that a few of the chicken recipes in Blaine's list use pork rinds as part of the substitution, but what kind are we talking about please; cause see growing up my mom used to trim a pork chop or two of its fat and fry that up and call them pork rinds; however there are snacks on the shelves in the grocery store that people have labeled pork rinds; either way it is a little confusing and I would greatly appreciate if someone could explain it please...Thanks ahead of time...

Well no offense, but you're mom would be wrong because fried fat is just fried fat. Rind is also known as skin so pork rinds are simply pork skins, not pork fat.

I have a question about Pork Rinds..would they be high in cholestral? or is does not matter? I am a newbie again on this low carb stuff.

they r a zero and r fine to eat so long as u r following Atkins correctly.

they r soooo handy!

I buy the pork rind snacks at the grocery store.
If you put them in a paper bag with a bit of melted butter,splenda and cinnamon(and shake), they make a great crunchy sweet treat.