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Dressing pork rinds?

tayusuki
tayusuki Posts: 194 Member
edited November 17 in Social Groups
So I get plain pork rinds, because I use it as a binder when cooking.

I know they're an amazing snack but I'm not partial to the flavor plain. Do you guys dress it up? I'm looking for ideas! :smiley:

Replies

  • Sunny_Bunny_
    Sunny_Bunny_ Posts: 7,140 Member
    I've made nachos with them and I like them with cream cheese.
    Some French onion dip isn't bad on carbs either. You might like that on them. Or make your own chip dip with sour cream and seasonings.
  • tayusuki
    tayusuki Posts: 194 Member
    Sunny_Bunny_ wrote: »
    I've made nachos with them and I like them with cream cheese.
    Some French onion dip isn't bad on carbs either. You might like that on them. Or make your own chip dip with sour cream and seasonings.

    You know I never actually thought to treat them like chips with dip!!!
  • retirehappy
    retirehappy Posts: 3,519 Member
    I always use them like a chip or a crackers with soup. You can sprinkle them with some Old Bay Seasoning mix as well if you like that sort of taste. They take on other flavors easily.

    Nachos are awesome when you use them.
  • gracerichter3213
    gracerichter3213 Posts: 50 Member
    I love dipping them in ranch!
  • canadjineh
    canadjineh Posts: 5,396 Member
    Another poster told me awhile back that they lose that icky porky flavour is you heat them in the oven. I'll find that info in my messages and paste it in here.
    "It was about toasting/heating the rinds at 400F for a few minutes to get rid of the pork-ie flavour. I haven't tried it yet but pork rinds are expensive here where I live - a cheap grocery store bag is 2.50. And I can easily eat the whole bag in one sitting.... not that I should, mind you."
  • bjwoodzy
    bjwoodzy Posts: 593 Member
    Maybe try lemon pepper seasoning? Or dry BBQ spice rub/mix? I usually buy the bbq or hot kind anyway, unless I get the plain ones for breading/meatloaf. Maybe some popcorn or chip seasoning company makes a salt & vinegar or sour cream & onion dry mixes... might be fun to try. I make my own hot salt btw, using a seasoning salt that has no sugar in it (Dollar Tree brand french fry seasoning) and I add ground cayenne to it and put it in a shaker. Sometimes I want to add heat and salt at the same time (especially on eggs, avocados, salads, broth in a mug)
  • amybrauch
    amybrauch Posts: 250 Member
    I like to eat chicken salad spread on pork rinds.
  • nikoba
    nikoba Posts: 291 Member
    I primarily use them as a chip for salsa or guac. I like jalapeno cream cheese on them too. Occasionally I'll melt some butter with a little sweetener and cinnamon and turn them into something kinda like a churro...but you have to eat them right away when you do this, cuz they will get mushy after a bit.
  • kirkor
    kirkor Posts: 2,530 Member
    guacamole ofc!!!
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