Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Tuesday, December 8, 2009
To make cracklins, simply heat fat or oil for frying in a large skillet and fry the skins on both sides until crispy. I salt them as they are cooling down. You can also shake on other seasoning if you like. These are best eaten when still warm.