Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Spicy Pig Skin and Corn Nut Snack Mix
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- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: about 10 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 294
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 5 mg
- Sodium
- 217 mg
Chicharrones (fried pork rinds) are a popular snack throughout Latin America, and in this recipe they get tossed with corn nuts, peanuts and tortilla chips for a spicy snack mix. Pair each bite with your favorite lager on game day!
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: about 10 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 294
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 5 mg
- Sodium
- 217 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Toss the pork rinds, tortilla chips, corn nuts and peanuts together in a large bowl.Whisk the lime zest and juice, Worcestershire, chili powder, cayenne and 1/2 teaspoon salt in a separate bowl. Pour the sauce over the snack mix and toss to coat well. Spread out on a rimmed baking sheet and bake until the mix is toasted and almost completely dry, about 10 minutes, tossing about halfway through.
- Let cool completely, and then store in an airtight container for up to 3 days.
