Pork Crackling Chips are great for a road trip or a keto friendly snack. My daughter loves them. The trick is getting them just right so they’re at the perfect level of crispy. Not the break your tooth on crispy. My butcher doesn’t leave too much fat on the skin, so mine cook really fast. If there is a bigger layer of fat, you will need to cook for longer.

The trick is putting it on for the time directed and then keeping a close eye on it after that. A couple of minutes can be the difference between perfect and burnt so watch that crackling like a hawk!

 

 

 

 

 

Print Recipe
Crackling Chips
Course Snacks
Servings
Ingredients
Course Snacks
Servings
Ingredients
Instructions
  1. Preheat oven to 220C
  2. Place Pork belly strips on a tray. Pat dry with paper towel.
  3. Rub on oil and seasoning ingredients and place in oven for 15 minutes if pork belly is quite thin, checking every few minutes after that to see if ready.
  4. If quite thick, time for about 40 minutes and then continue to check often until skin has bubbled and is crispy and brown.
  5. Remove from oven and leave to cool.........and eat!
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