Paleo Pork Rind Onion Rings

We all have our vices, and adhering to a paleo diet can make it difficult to satisfy those cravings. One of the biggest cravings I deal with is for something salty and crunchy. Pre-paleo, tortilla chips would have been my fix, but these days it’s a little tougher to find a snack that meets my salty and crunchy criteria without all the added junk. Enter pork rinds and pork cracklings, the miracle snack that meets all my desires when I have a hankering for something crunchy. Now the snack by itself is totally awesome, but this recipe transforms them in a way that will blow your mind.

So, while pork rinds might be the ultimate snack food they are most comfortably consumed on the couch while watching the big game or a good movie. Crushing them up and using them as a coating for onion rings gives you so many more options. These crispy nuggets of porky goodness are inherently zero carb so this recipe provides you with a low carb alternative to one of mankind’s favorite bar foods. Now you’ve got a great appetizer for parties or bbq’s, and if you really strive to be awesome, a otherwordly burger topping! You also get the added bonus of being able to indulge a little bit in something else, since these are so low in carbs.

The recipe couldn’t be simpler either. Just crush up your favorite flavor pork rinds or cracklings and dredge a sliced onion through an egg wash and then the delightfully tasty pork dust. The next step is to bake or fry, grab some PaleoChef ketchup, then finally sit back, relax, and enjoy.

One note that frying, while a little more of an inconvenience, provides much better results than baking. When baking, the pork dust doesn’t adhere to the onion quite as well or get as crispy. Frying is totally the way to go for the best results. If you do decide to bake them though be sure to cook them at a high temperature and drizzle with a bit of oil before baking. I’d say 425° F for 10 minutes should do the trick.



Serves: 4



  1. Place the pork rinds into a food processor and pulse until powdered. You can also place them in a ziplock bag and crush by hand.
  2. Cut the ends off of the onion and peel off the outer layers. Cut into ½ inch rings.
  3. In a small bowl beat the eggs with a fork. Place the pork dust in another small bowl.
  4. Heat enough coconut oil in a medium pot to be 1 inch deep, about 1 cup, until it reaches 365° F.
  5. Dip a slice of onion into the egg then dredge through the pork rinds. Carefully drop into the oil and fry 30 seconds per side. Transfer to a paper towel lined plate and repeat.


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