Pork Rind Keto Nachos Recipes
PORK RIND NACHOS
Steps:
- Turn a deep fryer to 350 degrees F. When the fryer reaches 350 degrees, place a handful of uncooked pork rinds into the hot oil. Allow the rinds to cook and expand in the oil for 3 to 5 minutes. Don't overcook or the rinds will become tough. (If you don't have a fryer, you can substitute pre-cooked store-bought pork rinds.)
- Place the beef into a hot fry pan. Lightly mix the beef with half of the taco seasoning and fry and chop into smaller pieces until the beef is fully cooked.
- Find a round 9-inch plate and place the lightly crisped pork rinds onto the plate. Sprinkle the rinds with the remaining taco seasoning. Then top the rinds with the cooked and drained taco meat pieces. Put on the Mexican cheese. Place the plate into the microwave for 2 minutes to melt the cheese. Remove the nachos from the microwave and the top with lettuce, jalapeños, onions and tomatoes. Serve with a side of sour cream and your favorite salsa.
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- Preheat an oven to 400 degrees. In a food processor, blend together the pork rinds and cheese until you have a finely crumbled mixture.
- Line a 8X13 sheet tray with parchment paper and press the pork rind blend into the tray. Spread the mixture out thin so it bakes crisp like a tortilla chip.
- Bake the tray for 6-7 minutes, keeping an eye on the oven so the edges don’t burn. Once the edges turn golden brown and the center a dark orange, remove the tray from the oven and cut triangular or square nacho chips. Leave them laying flat in the tray.
- Reduce the oven heat to 350 degrees. Meanwhile, season the steak with the salt, pepper, onion powder, and cumin. Heat the olive oil in a pan over high heat and cook the steaks on both sides for about 5 minutes. Cooking until the steak has charred edges will be best for nachos.
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