Easily adapted for different flavors
- 3 oz Pork skins
- 4 eggs
- 1/2 cup creme fraiche or sour cream
- 2 Tbsp psyllium husk powder
- 2 Tbsp heavy cream
- 1/2 cup hemp heart or ground flax seeds may use both, or substitute for parmesan or other hard cheese-grated
- 1/2 cup low carb salad dressing you can choose your favorite
In food processor grind pork skins into a fine meal then add all the other ingredients.
Pulse until mixture is thoroughly blended. Batter will be thick and sticky.
Heat up waffle cone/krumkake maker and when ready add about 1/4 cup of mixture to center.
Batter is pretty thick and sticky so, you may need to use a spatula to get batter out of measuring cup.
Close the lid of the waffle cone/krumkake maker and press down slightly (this make the batter thin out better). Allow to cook until indicator light shows ready. If you are doing these by hand, you can roll them thin between parchment paper and then brown them in a frying pan.
Using knife or pizza cutter cut into 8 wedges.
Place wedges on a parchment lined baking sheet or on the trays of dehydrator.
If dehydrating in the oven, preheat to 150° F. and allow to dry in the oven 6-8 hours or until crisp. If using dehydrator set time for 6-8 hours and dry until crisp.
Macros are per serving
total fat 39 g
net carbs 3 g
protein 27 g