This homemade pork rinds recipe is very easy to bake in the oven. They are salty, crunchy and savory, and the perfect low carb solution for a snack attack.
These homemade chicharrones are so good and so very easy to make! I make this recipe whenever I get a chance to visit the local Hispanic market, where I can buy pig skin.
The ingredients you’ll need
You’ll only need three ingredients to make this tasty snack:
- Raw pork skin
- Olive oil cooking spray
- Kosher salt
How to make homemade pork rinds
It’s VERY easy. I included the detailed instructions in the recipe card below. Here are the basic steps:
- Start by cutting the pork skin into bite-size pieces. You’ll need a sharp knife.
- If the skin has a thick layer of fat attached to it, trim it, but don’t remove it completely.
- Arrange the pieces on a parchment-lined baking sheet, skin side up.
- Spray the pieces with olive oil and sprinkle with Kosher salt.
- Bake until crisp, about 2.5 hours at 325°F.
Are pork rinds actually pig skin?
Yes, they are! And making this recipe is a great way to make the tough skin of pig edible and use up the whole animal, which is the ethical food choice for meat-eaters.
Specifically, in this recipe, I use pig skin that has a little bit of fat still attached to it. I really enjoy the combination of the crispy skin and the chewy fat.
Where do you buy pork skin?
I buy it at the local Hispanic market. Unfortunately, I haven’t been able to find it anywhere else. Just like offal is difficult to find in regular supermarkets. I do wish it was more widely available!
But aren’t pork rinds unhealthy?
Not necessarily. They are actually the ultimate low-carb and keto snack, fulfilling that salty/crunchy craving without an unnecessary carb overload.
Experts now tell us that even store-bought pork rinds are fine, as long as the only ingredients listed are pork skin and salt.
But if you happen to source some pork skin, making your own in the oven is easy.
And the result – although quite different in texture than commercially fried rinds (they’re not as light and puffy), is delicious, and maybe even healthy, at least compared to refined-carb snacks and as long as you don’t have a specific issue that requires you to limit saturated fat.
How to calculate the nutrition for homemade pork rinds
When calculating the nutrition info for this recipe, I used the widely available nutrition info for commercial deep-fried chicharrones.
The homemade version likely contains fewer calories and fat and less sodium. But I wasn’t able to find nutrition data, so used what I had.
How to store homemade pork rinds
Unlike the store-bought snack, this homemade recipe should be stored in the fridge, in an airtight container. I don’t recommend keeping them at room temperature.
Usually, I keep them in the fridge for about a week and find that they stay tasty for that long. I gently reheat them in the microwave, on 50% power, prior to enjoying. Although they’re also tasty right out of the fridge.
More tasty and crunchy snacks
Another wonderfully crunchy snack that I used to make quite often is spicy baked plantain chips. I don’t make it as often anymore, because it’s not low carb. But if you don’t mind the carbs, it’s a good, healthy, and very tasty snack.
And these keto jalapeno cheese crisps are so wonderfully flavorful and very easy to make.
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Homemade Pork Rinds
- 1 lb. raw pork skin
- Olive oil cooking spray
- 1 teaspoon kosher salt
- Preheat your oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
- Using a sharp knife, cut the pork skin into bite-size pieces. If the skin has a thick layer of lard attached to it (mine had), trim some of the fat, but don’t go nuts about it – it’s OK and very tasty to leave a thin layer of fat attached to the skin.
- Arrange the pork skin on the prepared baking sheet, skin side up and fat side down, in a single layer. Make sure the skin pieces don’t touch each other.
- Lightly spray the pork skin with olive oil. Sprinkle with salt.
- Bake until crisp and golden, 2.5 hours. Cool for a few minutes on paper towels before enjoying. Refrigerate leftovers, and briefly warm in the microwave prior to enjoying.