Pork rinds provide a crunchier, tastier, and low-carbohydrate alternative to corn-based taco shells that will take your Taco Tuesdays to a whole new level. If you want to try it for yourself, we provide the easy, step-by-step recipe in this article.

Can You Make Taco Shells Out of Pork Rinds? 

Pork rinds are very versatile – they can be eaten as-is, crushed to make toppers for soups and other dishes, or even used as an alternative ingredient. Because pork rinds are low in carbohydrates, those on low-carb diets turn to them to replace common dish elements, such as taco shells. 

Making taco shells out of pork rinds is incredibly easy. From crushing the rinds to baking the crumbs in the oven, we take you through the whole process of this recipe below. 

Why Use Pork Rinds for Taco Shells 

Pork rinds are great alternatives to traditional taco shells, giving the dish a bold flavor, unique texture, and satisfying crunch that pairs well with Mexican flavors. 

But more than the elevated taste that satisfies any palette, most people use pork rinds as an alternative to flour or corn shells to reduce carb and calorie intake. 

Pork rind taco shells are easy to make at home; they don’t require any special ingredients or equipment. The rinds are readily available in any grocery store, making it all the more convenient for you to try out this recipe. 

If you want to make a big serving of pork rind taco shells to consume later, you don’t have to worry about the shells losing their crunch. Unlike flour or corn tortillas, pork rinds can retain their thin and crunchy texture even when stored in the freezer. 

Pork Rind Crunchy Taco Shells Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients:

• 1 ½ cups of Pepe's Original Salted Chicharrones, crushed
• 2 large egg whites
• ¼ teaspoon salt
• 1 cup shredded Mexican cheese
• 1 tablespoon taco seasoning 

Instructions:

1. Preheat the oven to 300 degrees F.
2. In a large bowl, whisk the egg whites with the salt until light and frothy. 
3. Stir in the crushed pork rinds, cheese, and taco seasoning until well combined. 
4. Flatten the mixture onto a large piece of parchment paper and shape it into a large circle. 
5. Top with another piece of parchment and, using a rolling pan, roll out the dough into a very thin layer.
6. Remove the top piece of parchment and gently place the bottom piece onto a large baking sheet.
7. Use a sharp knife to cut the dough into circles (or triangles if you’re making tortilla chips).
8. Bake for 20 minutes, until the tortillas turn golden brown.
9. Turn off the oven and transfer the shell circles to a suspended rolling pin. Let sit for 10-20 minutes.
10. Let shells cool and harden completely before enjoying.