Today we’re making carnivore pork chips. This recipe is a great option for anyone looking for a crunchy and satisfying snack that fits perfectly into a carnivore diet.
Made with just pork belly and a touch of smoked salt, these chips are as simple as they get, yet they deliver amazing flavor and the perfect crispy texture every single time.
These pork chips are not just delicious – they’re also incredibly filling and packed with healthy fats and protein.
Unlike regular potato chips that leave you hungry after eating them, these will keep you satisfied for hours. Plus, they’re made with real, whole ingredients that you can actually pronounce.
The smoked salt adds an extra layer of flavor that makes these chips truly addictive. The best part about this recipe is how versatile it is.
You can make a big batch and store them for later, take them to work as a snack, or serve them at parties.
They’re always a hit, even with people who don’t follow a carnivore diet. Everyone is always surprised when they learn these chips are made entirely from pork!
👍 Why You’ll Love This Recipe
Perfect Crunch: These pork chips have an amazing crunch that’s hard to find in other carnivore snacks.
The thin slices of pork belly become perfectly crispy in the oven, giving you that satisfying crunch you might be missing from regular chips. The texture is so spot on that even non carnivore friends won’t believe these are made purely from meat!
Simple Ingredients: You only need pork belly and smoked salt to make these chips. That’s it! No complicated ingredients, no hard to find items, and no additives or preservatives.
This simplicity makes it a perfect carnivore recipe that stays true to the diet’s principles while creating something truly delicious.
Party Perfect: Need something to bring to a party while staying carnivore? These chips are your answer!
They look and feel like regular chips, so they fit right in on any snack table. Plus, they’re always a conversation starter when people learn they’re made from pork belly!
✨ 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 and make the perfect carnivore sanck:
Step 1
Preheat 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).
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 Closely
These chips can go from perfectly crispy to burnt very quickly. The cooking time in the recipe is a good starting point, but ovens can vary.
Start checking the chips a few minutes before the suggested time. They should be a deep golden brown color. If they’re still pale, they need more time.
If they’re dark brown or black, they’ve gone too far. It’s a good idea to rotate the baking sheet halfway through cooking for more even browning.
2. Store Properly For Maximum Crispiness
Let them cool completely before storing. Any warmth will create moisture, which can make the chips soggy.
Once cooled, store them in an airtight container. You can add a paper towel to the container to absorb any excess moisture.
If your chips do lose some of their crunch, you can recrisp them in the oven. Just spread them on a baking sheet and heat them at a low temperature (around 250°F) for a few minutes. Watch them closely to prevent burning.
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FAQ
1. How crispy should the chips be when they’re done?
The chips should be very crispy, similar to regular potato chips, but with a slightly different texture.
When they’re done, they should make a clear crunching sound when you break them. Right out of the oven, they might still feel a bit flexible – this is normal. They’ll continue to crisp up as they cool down.
2. Why aren’t my chips getting crispy?
The pork belly might be too thick, there might be too much moisture in the meat, or the pieces might be too close together on the baking sheet.
Make sure to pat the meat really dry before cooking, keep the pieces well spaced, and ensure your oven is actually reaching the right temperature (use an oven thermometer to check). Also, remember they crisp up more as they cool.
3. My chips came out too greasy.
When you take them out of the oven, immediately transfer them to a paper towel lined plate. You can even pat the tops gently with paper towels. Also, make sure your oven is hot enough – if it’s too cool, the fat won’t render properly and the chips will be greasy.
Carnivore Pork Chips
Print RecipeIngredients
- 2-3 pounds Pork Belly sliced thinly like bacon
- Smoked Salt use this one – amazon link
- Optional: Black Pepper
Instructions
- Preheat 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).
- 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.