Sharkfin Chips

In this weeks “In The Kitchen with Sharky and Jackie” we try to make another type of chip/cracker because that is what Sharketo is seriously lacking! We tried the “Sharkhead Dough” and it was pretty delicious but tons and tons of calories so we are trying to lower that a bit and wanted a more Mexican flavor since it was Cinco de Mayo.

The chips turned out pretty well- still having found that “amazing” chip but they were pretty delicious- still a bit grainy though. We cooked up some hamburger and threw some cheese, sour cream and taco sauce on there to use as “dip”. The chips weren’t really strong enough to dip so I just put spoonfuls on top and I was pleasantly surprised at the flavor and crunch.

It was pretty simple and I look forward to making it again. Recipe found on KetoConnect.net.

INGREDIENTS

1.5 Pork Rinds
3 oz Queso Fresco
½ tsp chili powder
¼ tsp cumin
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp black pepper
¼ tsp pink Himalayan salt

DIRECTIONS

Put the pork rinds in a food processer and pulse a bit to get them broken up.

Break the cheese up and pulse the cheese and pork rinds together.

Add all of the seasoning and pulse until everything is fully combined.

Pour the mixture out on a greased baking sheet with olive oil or use parchment paper.

Flatten out the mixture as thin or thick as you want- almost like making a pizza crust.

Back for 5 minutes at 450 degrees but be sure to watch them- that time may vary based on the thickness.

Remove from oven and cut into chip size pieces and then bake another 10 minutes at 400 degrees. Continue to pay close attention to browning.

Remove and allow to cool. The chips will get “crunchier” after the cool for a few minutes so if you cook them to the right crunch- it will actually be burnt. This part will take a bit of practice to get perfect.

This is supposed to be 2 servings but I can tell you know- it’s not making much. We tripled everything so that my wife, son and I could each have 2 servings.

Just the chips have roughly 1 net carb- of course that depends on the pork rinds and cheese that you use.

These would also be great in other dips and you could mix up the seasonings to make Italian or other flavored chips- maybe even use BBQ pork rinds!!!

Love, Peace and Sharkyness
~~~~~shArky~~~~~

Author: Administrator

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