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Banting Chips – crunch, crunch away!

Posted on June 16, 2014 by in pork, snacks

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Banting has it ups and downs, it’s positives and negatives, but overall we are having fun!

Banting, for those who have been sleeping under a carb-rock is the slang word for LCHF or  Low Carbs High Fat way of eating that Tim Noakes introduced in his book The Real Meal Revolution! Now, although we love the idea of eating the crackling and cream and  lashings of butter that we grew up tp believe were the forbidden fruits, there are some things we miss terribly!

We miss hamburgers, sweets, fizzy drinks, good bread and of course I miss the use of flour. Making crumpets or pancakes are just not the same. We have come to the realization that it has to be a mind shift,so slowly and surely we are doing our best. At least we have kicked some of the bad habits, others are a little more difficult. Some of us, have lost weight, others haven’t! We all feel better though and in the end that is important. What we thought were sinus infections, were actually just intolerances to the rubbish we’ve been eating.


Speaking of rubbish, one habit that is very hard to kick is the Sunday-night movie chips. It is our little ritual on a Sunday night, when the children have gone to bed, hubby and I grab a blanket and watch a movie together, almost always accompanied by a packet of chips or cheese curls. Oh, how I miss the yellow cheesy fingers. Then I thought about the idea of making Banting Chips.

I have seen these banting chips or puffed pork crackling on the internet and Guy Fieri also featured them in one of his Diners, drive-in and Dives shows. It takes a bit of time and if you are squeamish about handling meat and fat, it might offend you, but when I popped that first rind into the fat and it puffed up, I squealed like a little piggy in mud. Needless to say, our movie night was interesting and we  could hardly hear the TV above the munching  and crunching, but it was worth it, that’s for sure!


Banting Chips


1 kg raw pork skin
coconut oil for frying

For the Chili salt

30 ml Maldon salt
1 – 2 dried chillies
Zest of 1 lemon


Place the pork skin in a big pot and fill with water until the pork skins are totally submerged. Boil the skin for 1½ – 2 hours or until you can easily pierce it with a fork.

Strain the pork skins and cool slightly so that you can handle it easily. Use a fork and a big sharp knife and remove all the soft fat from the rinds. It’s important to get as much fat off the skin as possible. Cut the rind into strips, 2 x 4 cm. Place the strips of rind on a metal rack in the oven and dehydrate on the lowest temperature (80 C) overnight. The skin must look like brownish hard plastic.

Heat the oil to 180 C in a deep-fryer or a heavy pot. Fry the skin until completely puffed up……. 30 seconds to a minute. Remove the pork rinds and drain on kitchen toweling. Serve your Banting chips with chili salt or even a delicious Barbeque sauce of your choice.

To make the Chili salt

Place the salt, chillies and lemon zest in a grinder or food processor and process until fine.


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5 Responses to “Banting Chips – crunch, crunch away!”

  1. Jou Moer 16 June 2014 at 4:38 pm #

    I’m disappointed you try to remove as much of the fat from the rind as possible ! LOL.

    If you go to the Mexican supermarkets in the US South and California you will actually see trays and trays of different kinds of chicharrones all hot from the deep fryer. Some are made like you do with zero fat, others will have a bit of fat and others still have both fat and a sliver of meat. Some places will also sell them in one huge chunk as much as half a metre long and about a foot wide. Naturally you need a special fryer for something that big.

    If you Google Chicharrone Images you will see the many different versions of this awesome snack.

  2. Lizet Hartley 18 June 2014 at 12:00 pm #

    Oh my goodness Nina, when you mentioned you were going to try these I was super excited. I am so making them this weekend. Given that I am not banting, I shall simply close my eyes to the impact this is going to have when combined with my love-those-carbs diet.

  3. MissMoneyPenny 19 June 2014 at 9:05 pm #

    Sorry, love your cooking but really! Pork Rind. Sounds awful. That said. i am battling to stick to my LCHF eating plan. I cant have bacon adn eggs every day. I am sooooo tired of cauliflower with every meal – i could just about hurl one across the PnP aisle!!! Help.


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