Substitutes for Pork Rinds?

In article <[email hidden]>,

skizi said:

My husband is thinking that he wants us to stop eating all prok products.
With turkey ham and turkey bacon this does not seem so bad. However what can
I have instead of porkrinds? I just eat them once in a while when I want a
crunchy, salty snack that I dip into onion dip. It has all the right flavors
and textures at once.

Thanks for any ideas.

Shari

There are soy based crunchies but those are not as low in carbs.

Best bet would probably be to make home made cheese "crackers" using
baked cheese.

Should be some recipes archived from this list on google.

I did not store any as they never sounded appetizing to me. Too salty.

I'll stick with pork rinds. ;-)

Let your hubby do what he wants. Does not mean that YOU have to, unless
he owns you or something??????
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

skizi said:

My husband is thinking that he wants us to stop eating all prok products.
With turkey ham and turkey bacon this does not seem so bad. However what can
I have instead of porkrinds? I just eat them once in a while when I want a
crunchy, salty snack that I dip into onion dip. It has all the right flavors
and textures at once.

Nuke pepperoni slices into submission until they are crispy
chips.

Lite salt celery sticks before you use them.

Crispy duck skin rules in Chinese recipes. I bet if you wanted to
skins ducks, chickens, turkeys or whatever and deep fry them
in extremely hot oil the way pork rinds are made the result
would be great.

Pig skin makes great leather. Goat skin makes great leather.
I bet the inner trim of the goat skin would make for a substitute
for the inner trim of pig skin. It would take a lot of equipment
and work, likely not worth the effort. <Goat. The other red meat>.

Have you ever tried goat?

I see it on the menu at Indian restaurants but I alway stick with the
chicken.

3. Doug Freyburger Feb 2,
"Nuke pepperoni slices into submission until they are crispy
chips. "

Since most pepperoni is made from pork and beef, that is unlikely to
achieve
the desired result.

Noway2 said:

Have you ever tried goat?

I see it on the menu at Indian restaurants but I alway stick with the
chicken.

I had dinner at the local Pakistanni place this evening. Goat and
spinach. If you like lamb you'll love goat. If you dislike lamb
you'll hate goat.

I bought pork rinds once, but couldn't make myself try them. The idea
grosses me out. I finally fed them to the chickens.

There are a lot of fiber-heavy crackers and crispbreads that are very
low in carbs, check your store. I have found them to be bland and
tasteless myself, but if ya dip them or cream cheese them, they're not
bad.

I prefer the nuked cheese and/or pepperoni thing for crispy stuff,
myself.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

There are a lot of fiber-heavy crackers and crispbreads that are very
low in carbs, check your store. I have found them to be bland and
tasteless myself, but if ya dip them or cream cheese them, they're not
bad.

I sometimes have a Wasa Fiber Rye slice, but I always toast it for about
45 seconds to crisp it up. Then I either put a cream cheese/salsa,
cream cheese/smoked salmon or cream cheese/Steels strawberry jam
(Splenda sweetened) mixture on it. Yum!

--
Saffire
205/134/125
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

*** This post originated in alt.support.diet.low-carb -- its appearance
in any other forum is deceptive and unauthorized. ***

Quoted message said:

3. Doug Freyburger Feb 2,
"Nuke pepperoni slices into submission until they are crispy
chips. "

Since most pepperoni is made from pork and beef, that is unlikely to
achieve the desired result.

Good point. Not a great way to avoid pork by going from the skin
to the flesh ...

Hormel makes turkey pepperoni. It's nearly as good as the pork
type. I've not tried crisping it since I don't avoid pork but it
should
work okay.

In article <[email hidden]>,

Quoted post said:

3. Doug Freyburger Feb 2,
"Nuke pepperoni slices into submission until they are crispy
chips. "

Since most pepperoni is made from pork and beef, that is unlikely to
achieve
the desired result.

Also, you might as well just munch on pure salt crystals. Ick!
I can't even stand _fresh_ pepperoni, much less dried and concentrated!

I think celery sticks so far have been the best suggestion.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson