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  • 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon fine salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon chili powder

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon cayenne pepper


  • 1 tablespoon olive oil plus extra for the baking dish

  • 1 lb. lean ground beef (85/15)

  • 4 oz plain pork rinds

  • 8 oz shredded cheddar (2 cups)

  • 1/2 cup pickled sliced jalapenos


  • Heat your oven to 400 degrees F. Lightly grease a rimmed casserole dish with olive oil. A 9 X 13-inch baking dish works well, as shown in the video. In the photos, I made half the recipe so used a smaller baking dish.

  • Mix the salt, pepper and spices in a small bowl. Set aside.

  • Heat the olive oil in a large skillet over medium-high heat. Add the ground beef. Cook, stirring and breaking up the meat, until no longer raw, about 5 minutes. Drain well. It's important to drain really well or the meat juices will make the pork rinds soggy.

  • Return the drained beef to the skillet. Lower the heat to medium and stir in the spice mixture. Cook, stirring, for about 2 more minutes. Remove from heat.

  • Spread the pork rinds in a single layer on the prepared pan. Top with the cooked ground beef, then sprinkle the shredded cheese evenly on top. Arrange the jalapenos on top of the cheese.

  • Bake until the cheese is melted, about 5 minutes. Serve immediately, with your choice of toppings such as hot sauce, sour cream, guacamole, and/or salsa.

Pork Rind Keto Nachos

Keto BBQ Horsey Sauce

Add Mayo BBQ sauce & Horseradish sauce to taste Keto recipe is below but I have used regular BBQ too


Keto BBQ Sauce


  • Combine all ingrediets in a small sauce pan or skillet. Whisk to combine.

  • Over medium/high heat simmer until thick, whisking often.

  • Serve while warm. Can be reheated.

Chips n Dip Pork Rinds


It's easy as 1-2-3 chop a guacamole add chopped tomatoes or for a quick mix add salsa

  • YIELD:Serves 4 to 6 as an appetizer

  • ACTIVE TIME:10 minutes

  • TOTAL TIME:10 minutes


  • 1 small red onion, split in half from pole to pole and thinly sliced

  • 2 scallions, thinly sliced on a sharp bias

  • 3 medium cloves garlic

  • 2 teaspoons Thai red pepper flakes (more or less to taste, see note)

  • 1 small green thai chili or 1/2 small Serrano chili, finely chopped

  • 1 tablespoon brown sugar (more or less to taste)

  • 1 tablespoon Asian fish sauce (more or less to taste)

  • 1 tablespoon juice from 1 lime (more or less to taste)

  • 1 roma tomato, split in half and thinly sliced

  • 1 cup mung bean sprouts, washed, trimmed, and dried

  • 2 (1.75 ounces) packages unflavored fried pork rinds

  • 1/2 cup fresh picked mint leaves

  • 1/2 cup fresh picked cilantro leaves

  • Lime wedges, for serving

  1. 1.

    Place onions and scallions in a bowl, cover with cold water, add 6 ice cubes, and place in refrigerator until ready to use, at least 5 minutes.

  2. 2.

    Combine garlic, pepper flakes, and Thai chilies in a mortar and pestle and pound into a fine paste (see note). Add sugar, fish sauce, and lime juice, and pound until the sugar is dissolved. Taste dressing and add more sugar, fish sauce, lime juice, or pepper flakes to taste. It should be strongly spicy, sweet, salty, and acidic.

  3. 3.

    Combine tomatoes, bean sprouts, pork rinds, mint, cilantro, and dressing in a large bowl and toss to combine. Carefully drain onions and scallions. Add to bowl and toss to combine. Serve immediately.


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