• 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.