(713)748-5552
Amazonsnacks@yahoo.com
9999 Bellaire Blvd, Houston, TX 77036, USA
Serve as a delicious no carb snack anytime, use with dips and seasonings to add variety. Original pork rinds only have salt as a seasoning and we do not use MSG or preservatives. Our pork rinds have 70% less fat than traditional pork rinds which are cooked in fat. A one ounce serving of pork rinds (about 2 cups cooked) has only approximately 100 calories, no carbs and 17g of protein. In addition the fullness factor of pork rinds is higher than most other snack foods. With our pork rinds, you can conveniently microwave or bake them. To cook in the microwave place 1/8 cup of pork rinds on a paper plate and cook 90 seconds to make 2 cups. You can bake as many or as few as you want. Pour pork rinds on a baking sheet and cook at 450 degrees for about 5 minutes. After cooking, allow them to cool to improve the crunch factor. 45% of the fat in pork rinds is mono saturated very similar to olive oil. No preservatives, no MSG, gluten free, Low carbohydrate snack. 12 month shelf life and no refrigeration required. Process cooked pork rinds in food processor to make low carb, gluten Free breading.
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GeneT –
Being on a Keto lifestyle these are so good to have. No more big plastic tubs to deal with. I just wish the pieces were a little larger since I often dip them into salsa.
Vance L. Blosser –
I love fresh pork rinds but they are hard to come by. A couple of stores here used to carry the Lowery’s but have stopped. I have ordered the Lowery’s before and liked them and saw these in the smaller bag and decided to try them.
Unlike the Lowery’s you provide your own baking surface. A plate works well. The instructions tell you how much to put on the plate and although it looks kind of bare keep in mind that these things grow in size a lot.
Within about 90 seconds you will have a fresh batch of pork rinds that you season to your own taste.
Since the large bag was not resealable my wife put the bulk rinds into 2 zip lock bags. I’ve had them about a month and I’m about 2/3 down 1 bag! There are no leftovers from a fresh batch!
If you have a chip or two that doesn’t puff up, just save them for the next batch. Usually they will puff up then.
If you like pork rinds you can’t get them much fresher than this!
KD –
My first few times I struggled cooking these, as no matter what I tried — covering them with a bowl, a paper towel, really, anything — left some uncooked, and the paper towel method took a long time. Then I tried this: take two high-quality paper plates, the kind that are waxy with a somewhat deep base, spread the uncooked pork rinds on the bottom of one of them, take the other one and put it, inverted, on top, so that you have formed a circular tent. Then, on my microwave, microwave on high for two minutes, and you get a brimming plateful of deliciousness. Much better tasting than the bagged microwave pork rinds IMO — these have the right amount of salt, and aren’t dry. And the paper plates can be re-used several times. Enjoy!
Ted –
Taste great. Love the idea of being able to microwave what I would like to use at a time. However, the cost is kinda high for what you get. If the price ever drops, I will probably buy them again, but not until.
Amazon Customer –
Only about a third puff up in the microwave. Works better on a baking sheet in the oven. Even then, these rinds do not puff up as you would expect. I’m going to deep fry next, although I truly didn’t want to deal with hot oil!
Thomas –
We have been eating these for at least 5 years. Cooking is key to a great tasting rind.
Microwave cooking can be good but I really think it depends on the microwave. The microwave in our house does not do a good job. After 5 minutes on high many are cooked properly but about 1/3 are still hard or partially cooked. Placing the uncooked back in the microwave does not work for us. We have tried the microwave popcorn cookers without success. The microwave in our RV is the same wattage and it does a great job almost every time with very few uncooked. No explanation but it is definitely true.
Cooking in oil. Heat about a cup of canola oil to about 450 F in a small 4 or 5 inch high wall pot and add 5 or 6 chips. Every one will cook perfectly. You have to be right there when they are cooking because they will burn. Remove them to paper towels. My criticism of this method is that I don’t think they taste as good. Maybe the oil extracts some flavor but the rinds are beautiful.
Baking is our preferred go to easy method. Preheat oven to 450 F place a single layer of rinds, don’t crowd, and bake for 3 minutes. You must watch them from about 2.5 minutes because they will burn quickly after they are done. Almost every rind will cook and those that don’t can be put back and usually they will finish.
We have not tried air frying but that sounds like a good option.
Christina Hartman –
These pork rinds are a fantastic value for money. After buying packages at the store for ages I decided to look online for these. We used to make them at home when I was younger and they were lovely. SO – I figured someone certainly must sell the unpopped ones, and yes – here they are. And they are so fresh. I make them in the deep fryer. I cook about 1/8 a cup at a time so they cook properly in there and hold them down with the fryer basket until they’re popped. Will definitely be re-ordering 🙂
denoirby –
They are delicious! The price has increased significantly probably will be my last order if the price doesn’t come back down some. The quality of the product is fantastic. Shipping is quick and effortless. My only issue is I had to rob the piggy bank to buy the pig.
C. D. Chinn –
and if you manage to only cook the suggested amount of 1/4 C at a time- you can stay on schedule with your diet! 😉
I use a glass pie pan, lined with a paper towel, for exactly 2 minutes. Don’t cover them, 95% of them puff up, the others, the little hard bits that didn’t cook… I throw them back in the microwave for the same amount of time. If they are overlapping too much, chances are that they will burn where they touch each other… in the last seconds of cooking.
commorancy –
I’ve read a couple if different methods for microwaving these Carolina Gold Nuggets pork rinds. These methods include using a paper plate and using the Nordicware Microwave popcorn bowl. My first two batches were, in fact, tried using these two microwave methods. Neither of these two methods succeeded in giving me pork rinds that were fluffy, crunchy and properly cooked. What I ended up getting was portions that were tough, teeth cracking pieces. Some parts were fluffy, some were hard-crispy and some parts weren’t cooked no matter how long I left them cooking.
I have tried the Lowrey’s Microwaveable pork rinds in the past which cook in what look like Microwave popcorn bags. These bags always produce fantastic, crispy, crunchy and fluffy pork rinds with no chewiness or teeth cracking pieces. The problem with Lowrey’s bags is that they’re pricey and heavy with salt. I bought the Carolina Gold Nuggets in hopes that I could save some money and reduce the amount of salt on them. Sure enough, they come unsalted. Unfortunately, I couldn’t seem to reproduce the texture of what Lowrey’s microwave pork rind bags give.
At first, I thought the pork rinds were some how different from what Lowrey’s uses. I found that to be wrong. Instead, what I’ve determined is that there’s really only one way to microwave pork rinds properly… and that’s in the bags that Lowrey’s uses for their cooking method. Why does this method make such a big difference? Steam.
When you cook on a paper plate or in a Nordicware microwave bowl, too much steam escapes. In the microwave bag, the steam doesn’t escape. The steam is released from the pork rinds and it is this steam that is used to reinforce the cooking power of the microwave. The steam leaves the pork rinds even fluffier, crispier and without any hint of a rubbery texture or any hard pieces to break your teeth. This method ensures that every piece in the bag cooks fully and completely. This means getting a bag and trying this method.
When packing the bag, you must make sure the pieces don’t overlap, so you need to move the bag around so that the pieces lay flat inside the bag. The Lowrey’s bags show you how to do this. In my microwave, the cooking time is 2 minutes to perfectly cooked pork rinds (even using Carolina Gold Nuggets) using a bag. I couldn’t get anything close to this with 3 or more minutes using any other method. Using an old Lowrey’s bag, the rinds come out perfect. If I cook on a paper plate or in the Nordicware popcorn bowl, they come out unevenly cooked, including break-your-teeth hard pieces. This is wasteful and unnecessary when those pieces could have fully cooked.
If you’ve bought any Lowrey’s in the past, save the bags and reuse them for the Carolina Gold Nuggets. You can reuse the bags over and over. You might even be able to reuse microwave popcorn bags. You’ll just need to wipe them out after each use. I don’t dare try this with a standard brown lunch bag as they’re not designed for this purpose and might catch fire. The Lowrey’s bags are designed for this cooking purpose. A single bag has withstood several reuses without any hint of browning (i.e., fire).
These are great pork rinds when cooked properly. However, Carolina Gold Nuggets needs to sell us the same commercial microwave bags like what Lowrey’s uses so we can properly cook them. I’m rating this 5 stars because the pork rinds are perfect when properly cooked. Unfortunately, we need the proper tools to make that happen. Hopefully, this helps you get better rinds out of your microwave with the Carolina Gold Nuggets. Good luck.