- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 248
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 20 g
- Cholesterol
- 67 mg
- Sodium
- 300 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 248
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 20 g
- Cholesterol
- 67 mg
- Sodium
- 300 mg
Ingredients
Cheddar Ranch:
Chipotle Cheddar:
Directions
- Preheat the oven to 350 degrees F.
- For the cheddar ranch: Mix all the ingredients together in a large bowl using a whisk. Set aside.
- For the chipotle cheddar: Place the cheddar powder, chipotle powder, zest and kosher salt into a spice grinder and pulse 2 or 3 times. Don't over pulse or the moisture from the zest will cause the cheese powder to clump up. (If you don't have a spice grinder, just whisk well.) Transfer to a large bowl and set aside.
- Spread out the pork rinds on a baking sheet. Bake until just hot, about 5 minutes; just enough to get the natural oils working so that the coating sticks more effectively.
- Remove the pork rinds from the oven and immediately add half of them to the bowl with the cheddar ranch mixture and half to the bowl with the chipotle cheddar. Toss quickly and thoroughly, coating the pork rinds in the cheesy mixtures and sprinkling any leftover coating on at the end.
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