Prep time: 40 mins Cook time: 45 mins Rest time: 10 mins Total time: 1 hr 35 mins
Macronutrients (2 lbs pork belly – chips only): 480g fat | 84g protein | 0g carbohydrates
Servings: 2-4 people
Make it Zero Carb, Sugar-Free, and Carnivore: Use Duck Fat Mayonnaise for dipping instead (Carnivore variation)
These chips are salty, hard, and crunchy just like you would expect from a standard chip, but the occasional piece may surprise you with a wonderful melt-in-your-mouth texture. The Honey Mustard is perfect for these chips – tangy and just the right amount of sweet.
What you need to make Pork Belly Chips with Honey Mustard Dipping Sauce
Ingredients:
For the Honey Mustard:
- Duck fat
- Eggs (ASHLEY20 for 20% off)
- Lemon
- Apple cider vinegar
- Dijon mustard
- Sea salt (ASHLEYR for 15% off)
- Raw honey (ASHLEYR for 10% off); Note: I recommend local or Manuka
- Yellow mustard
For the Pork Belly Chips:
- Pork belly (thinly sliced like thick cuts of bacon, preferably; pictured below)
- Sea salt
Equipment:
- Baking sheet
- Blender
- Condiment squeeze bottle (optional)
Substitutions
There are no substitutions I would recommend for this recipe.
How to make Pork Belly Chips with Honey Mustard Dipping Sauce
To start – make the Honey Mustard.
Use this recipe. Once done, set the honey mustard aside in the fridge.
Preheat the oven to 400 degrees.
Take the strips of pork belly (pictured below) and cut them into 1 in x 1 in pieces, or whatever size you prefer for your chips. They will shrink a bit, so keep that in mind.
Place them in an even layer on the baking sheet. You don’t need to space them out much as they don’t need lots of room. They will secrete a lot of fat and bake well even if placed close together.
Salt the tops to taste with sea salt.
Bake at 400 degrees for 25 minutes, then flip, salt the tops to taste, and bake for another 15-20 minutes.
Note: When baking anything, I usually recommend checking your dish (in this case, these chips) the last 5-10 minutes of bake time. Ovens don’t work exactly the same, and with something like a chip, you’ll want to make sure they don’t burn.
They should be about done at this point, but you may need to let the middle row/area cook for a few minutes longer. Or, leave them as-is (a bit softer) and get surprised by random melt-in-your-mouth chips!
Remove from the oven and let them cool for 5-10 minutes on a paper towel.
Now, put it all together.
Serve the chips with the Honey Mustard dipping sauce. Yum!
Store in an air-tight container in the fridge for 2-3 days.
Tips to make the best Pork Belly Chips with Honey Mustard Dipping Sauce
- If storing the Honey Mustard in a condiment squeeze bottle, it may firm up a bit after sitting in the fridge. Just squeeze the bottle a few times to massage it and it will end up squeezing out.
- After the majority of the chips are done baking, you may need to let the middle row/area cook for a few minutes longer. Or, leave them as-is (a bit softer) and get surprised by random melt-in-your-mouth chips!
- When baking anything, I usually recommend checking your dish (in this case, these chips) the last 5-10 minutes of bake time. Ovens are not created equal, and with something like a chip, you’ll want to make sure they don’t burn.
- If you can, get pork belly that has been cut into thin strips (similar to thick cuts of bacon). Your butcher can probably do this for you. Pictured below for reference.
A few of my other favorite snack recipes:
Pork Belly Chips with Honey Mustard Dipping Sauce
Pork Belly Chips with Honey Mustard Dipping Sauce
Equipment
- Baking sheet
Ingredients
For the Honey Mustard:
- 1.25 cups duck fat mayonnaise
- 4 tbsp yellow mustard
- 2 tbsp raw honey (local or Manuka - ASHLEYR for 10% off)
For the Pork Belly Chips:
- 2-3 lbs pork belly (sliced thinly like thick cuts of bacon, preferably; pictured above)
- sea salt (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
Make the Honey Mustard.
- Follow this recipe. Once done, set the honey mustard aside in the fridge.
Make the Pork Belly Chips.
- Preheat the oven to 400 degrees.
- Take the strips of pork belly (pictured above) and cut them into 1 in x 1 in pieces, or whatever size you prefer for your chips. They will shrink a bit, so keep that in mind.
- Place them in an even layer on the baking sheet. You don't need to space them out much as they don't need lots of room. They will secrete a lot of fat and bake well even if placed close together.
- Salt the tops to taste with sea salt (ASHLEYR for 15% off).
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
- Bake at 400 degrees for 25 minutes, then flip, salt the tops to taste, and bake for another 15-20 minutes.**
- They should be about done at this point, but you may need to let the middle row/area cook for a few minutes longer. Or, leave them as-is (a bit softer) and get surprised by random melt-in-your-mouth chips!
- Remove from the oven and let them cool for 5-10 minutes on a paper towel.
Put it all together.
- Serve the chips with the Honey Mustard dipping sauce. Yum!
- Store in an air-tight container in the fridge for 2-3 days.
Notes
What I used for this recipe:
Looking for some more easy snacks? Try one of these recipes:
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
These pork belly chips are the bomb! I’ve been making bacon since forever but I don’t know why I never thought about making them in to little chips. They’re super highly addicting so beware… I made them with thin pork belly strips and I ended up baking in the oven for only 15 minutes without flipping. Delish!
I love the pork belly chips! I never would have thought of this! Great appetizer for a home gathering/backyard bbq!
Yessss thank you food gods!! (Ashley)
I went a little light on the salt because I actually had the idea to eat these as a dessert… I made a cinnamon sugar whipped butter and it was almost like eating little fried churro bites. Churros are one of my favorite novelty snacks but now I can indulge without the guilt lol.
Author
What a cool idea! The dessert chips sound delicious!!
I’ve never seen pork belly in thinner strips. I can have the butcher make it thinner but this looks like bacon. Maybe I’m asking for the wrong thing. What do you ask for? I get thicker slices and I cross hatch it and air fry. I would like to make this
Thank you
Author
Our butcher actually had the pork belly slices as pictured on hand. They were a bit thicker than standard bacon strips but not by much. If I had to ask, I’d just request pork belly cut into thin bacon-sized strips.