Spicy Pork Rinds are a crunchy snack that is low in calories and carbs. Made from pig skin, these pork rinds are seasoned with a mix of spices that adds a zesty flavor. They are popular with followers of low-carb or keto diets.

This recipe is an easy-to-make appetizer that can be served with a variety of drinks and dishes. It’s also an excellent alternative for those who are gluten-free and can’t have wheat or bread.

Spice It Up: The Best Spicy Pork Rinds on the Market

Start by preparing the pork skin. Put it in a large pot and cover it with water. Weigh it down with a plate to keep it submerged. Boil until the skin is soft and pliable and the water turns white, about 2 hours. Strain and let cool until it’s cold enough to handle. Then, cut into bite-sized pieces and pat dry with paper towels.

Once the pork rinds are puffed and crispy, add them to a mixing bowl and toss with a homemade spice blend. To make it extra spicy, I added paprika (or smoked paprika), ground cumin, garlic powder, onion powder and cayenne pepper. If you prefer a milder crunch, skip the paprika and use powdered ranch seasoning or lemon pepper instead.

Next, prepare the green onions. Remove the root ends and cut into 1 1/2 inch long chunks, including the white parts. Slice the thicker white ends lengthwise so that they match the thickness of the greens. Toss them with the paprika mixture and place on a baking sheet. Bake until the rinds are dry and crispy, about 45 minutes to an hour.