Have you ever thought about making chips out of meat? Well, that’s exactly what we’re doing today with this carnivore pork belly chips recipe.
It might sound a bit unusual, but trust me, these chips are really good. They’re especially great for people following a carnivore diet, but anyone who likes pork will probably enjoy them.
The recipe is pretty straightforward. We’re going to take some pork belly, cut it into small pieces, season it with smoked salt, and then bake it until it’s crispy.
The result is a snack that’s salty, crunchy, and full of flavor. It’s a nice change from regular chips, and it’s a good way to use pork belly if you’re looking for something different.
👍 Why You’ll Love This Recipe
Extra Crispy: These chips get incredibly crispy in the oven, even crispier than regular pork rinds. The thin slicing and double baking method creates a crunch that’s truly satisfying.
When you bite into them, you’ll hear that perfect crispy sound that everyone loves in a good chip.
Budget Friendly: Pork belly is often cheaper than many other cuts of meat, especially when bought in bulk. Making your own chips is much more cost effective than buying pre made carnivore snacks.
Smoked Salt Magic: The smoked salt adds an incredible depth of flavor without breaking carnivore rules.
It gives these chips a wonderful smoky taste that makes them taste like they’ve been slow smoked for hours, even though they’re made quickly in your oven.
✨ Recipe Ingredients
- 2-3 pounds Pork Belly (sliced thinly like bacon)
- Smoked Salt (use this one – amazon link)
- Optional: Black Pepper
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👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 400°F.
Step 2
Take the pork belly strips and cut them into small pieces – about 1×1 inches (I prefer cutting them bigger – up to 2 inches).
Step 3
Place them on a baking sheet (not overlapping).
Step 4
Sprinkle the smoked salt and black pepper (if using) on top.
Step 5
Bake for 20-25 minutes, then flip, add more salt and black pepper, and bake for another 15-20 minutes. Remove from the oven and let them cool for 15 minutes on paper towels.
💡Tips
1. Watch the Cooking Time Carefully
The cooking time can vary depending on your oven and the thickness of your pork belly slices.
Start checking the chips a few minutes before the recommended cooking time is up. They should be golden brown and crispy, but not definitely burnt. Remember that they will continue to crisp up a bit as they cool.
If some pieces are cooking faster than others, you can remove them from the baking sheet and return the rest to the oven.
2. Cooling
After removing the chips from the oven, let them cool on paper towels. This step is important as it allows excess fat to drain away, making the chips crispier.
Don’t skip this step, even if you’re eager to taste these AMAZING chips. The cooling process also allows the chips to firm up, giving them that satisfying crunch.
Spread the chips out in a single layer hile cooling – if you pile them up, the ones on the bottom might become soggy from the steam.
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FAQ
How do I know when they’re done?
The chips are done when they’re golden brown and crispy around the edges. They should look similar to well done bacon but a bit thicker.
When you pick up a piece with tongs, it should feel firm, not floppy. The center might still have a slight chew – this is normal and actually makes them more enjoyable to eat.
What if I don’t have smoked salt?
Regular sea salt will work, but the chips won’t have that delicious smoky flavor that makes them special.
If you can’t find smoked salt, you can add a tiny pinch of smoked paprika (if you’re not strict carnivore) or use regular salt and add a drop of liquid smoke (check ingredients to ensure it’s carnivore friendly).
Carnivore Pork Belly Chips
Print RecipeIngredients
- 2-3 pounds Pork Belly sliced thinly like bacon
- Smoked Salt (use this one – amazon link)
- Optional: Black Pepper
Instructions
- Start by preheating the oven to 400°F.
- Take the pork belly strips and cut them into small pieces – about 1×1 inches (I prefer cutting them bigger – up to 2 inches).
- Place them on a baking sheet (not overlapping).
- Sprinkle the smoked salt and black pepper (if using) on top.
- Bake for 20-25 minutes, then flip, add more salt and black pepper, and bake for another 15-20 minutes. Remove from the oven and let them cool for 15 minutes on paper towels.
