Pork Belly Chips with Honey Mustard Dipping Sauce

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.

pork belly chips

What you need to make Pork Belly Chips with Honey Mustard Dipping Sauce

Ingredients:

For the Honey Mustard:

For the Pork Belly Chips:

  • Pork belly (thinly sliced like thick cuts of bacon, preferably; pictured below)
  • Sea salt

Equipment:

Substitutions

There are no substitutions I would recommend for this recipe.

pork belly chips

pork belly chips

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.

pork belly chips

pork belly chips

Next, make the Pork Belly Chips.

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.

pork belly chips

pork belly chips

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.

pork belly chips

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.

pork belly chips

A few of my other favorite snack recipes:

Buttery Bacon-Wrapped Dates

Carnivore Baguettes

Crunchy Beef Bars

Pork Belly Chips with Honey Mustard Dipping Sauce

pork belly chips

Print Recipe
5 from 2 votes

Pork Belly Chips with Honey Mustard Dipping Sauce

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.
Prep Time40 mins
Cook Time45 mins
Resting Time10 mins
Total Time1 hr 35 mins
Food Type: Appetizer, Side Dish, Snack
Cuisine: American
Diet Preference: Dairy-Free, Gluten-Free, Keto, Nightshade-Free, Nut-Free, Paleo
Author: Ashley Rothstein

Equipment

  • Baking Sheet
  • Blender
  • Condiment squeeze bottle (optional)

Ingredients

For the Honey Mustard:

  • 1.25 cups duck fat mayonnaise
  • 4 tbsp yellow mustard
  • 2 tbsp raw honey (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

Instructions

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

**Note: 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.

What I used for this recipe:

Looking for some more easy snacks? Try one of these recipes:

Buttery Bacon-Wrapped Dates

Carnivore Baguettes

Crunchy Beef Bars

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled 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 with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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4 Comments

  1. Alexandra
    May 17, 2021 / 8:43 pm

    5 stars
    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!

  2. Elizabeth Pilgreen
    May 18, 2021 / 12:41 am

    5 stars
    I love the pork belly chips! I never would have thought of this! Great appetizer for a home gathering/backyard bbq!

  3. Cheyenne
    May 18, 2021 / 4:37 am

    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.

    • Ashley Rothstein
      Author
      May 18, 2021 / 7:47 pm

      What a cool idea! The dessert chips sound delicious!!

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