If anyone has any snack ideas using pork rinds (i.e, cinnamon sprinkled) please write in what they are and how to make them. I am particularly interested in finding out how to make the "tastes like Taco Bell Cinnamon Crisps" using the pork rinds. Thank you.

My favorite thing with pork rinds (the really spicy ones) is to dip them in guacamole, or some cool sour cream based dip!

As for the Cinnamon Crisps.....I haven't tried it, but I believe I read a recipe somewhere that was simply mixing Splenda and cinnamon, sprinkling (or for more coverage, shaking in a bag). There were a few seconds in a microwave mentioned......trying to remember....it was probably before sprinkling, to help the coating stick.

Thanks Barbara. That sounds a little familiar. I wasn't sure if there was butter involved, and if so, just how in the world it could be used without a HUGE mess. I will try without it (the rinds should be greasy once heated I think). I will be trying the guacamole, I happen to have an avocado and some spicy rinds. Thanks for the tip!

There's one thing i love to do with pork rinds that isn't exactly a snack... but its so yummy. Take chicken breast strips, dip them first in srambled egg, and then in a dish of crushed prok rinds. fry the "breaded" chicken strips in a bit of butter or vegetable oil, and dip in ranch dressing, mayo, or your favorite lowcarb dressing, or use them to dress up salads. It's really great as an appetizer that everyone can eat. I also put onion and garlic powder on them. verrry tasty!

That sounds good, like real chicken strips. I look forward to trying it! Thanks

***I FOUND IT***

Here is the recipe I located on this site for sweet pork-rind snacks:

3 oz pork rinds (1/2 bag)
3 Tbsp melted butter
2 Tbsp Splenda
1 tsp cinnamon

Break larger rinds in half. Put rinds in a large ziplock bag. Combine the melted butter, splenda and cinnamon. Pour mixture into the bag over the rinds. Seal the bag and shake until the rinds are well coated. Pour rinds onto a baking sheet and bake ~ 300f for about 10min, or until dry and crunchy. *Make sure that the rinds are well-done (even med to deep brown). They are horrible unless well done and crunchy. When chewy, they are awful.*

Variations: Reduce cinnamon to 1/2 tsp and add 1 tsp caramel extract (or toffee, butterscotch, chocolate, gingerbread or other extract that sounds good).

Store in airtight container.

I made it yesterday. It makes pork rinds MUCH easier to tolerate. (I'm not a huge fan). But, these turned out pretty good.

pork rinds never really get greasy so you need the butter to stick.
i melt some butter and pour it over the pork rinds, then sprinkle with cinnamon (lots) and splenda and stir it up. BUT, my variation and the only way i like them, is to pour some heavy cream on them and eat with a spoon. its like real cereal and sooooooo good.

pork rinds and salsa

Eating them like cereal sounds good. I'll try that one. Thanks.