A dusting of rosemary and sea salt elevates this classic snack to elegant hors d’oeuvre. Kettle-cooked in olive oil in small batches, these are not your average deep-fried rind. Created in Atlanta, they’re light, crispy and perfectly porcine. And did we mention that pork rinds are high in protein, have no carbs and actually contain a significant percentage of unsaturated fat? Feel free to pig out sans guilt. Tip of the tongue Pair with a roasted vegetable sandwich for a tasty, creative lunch, or toss into a salad for a new twist on croutons.
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