Homemade pork rinds, or chicharrones in Spanish, are easy to bake in the oven. They are salty, crunchy, and savory. Whether you make them at home or buy them, I'm sure you'll agree that they are the perfect low-carb and keto solution for a snack attack!
These homemade chicharrones are so good and so easy to make! I make this recipe whenever I get a chance to visit the local Hispanic market, where I can buy pork skin. This is not a difficult recipe to make. The only somewhat challenging part is trimming the layer of fat attached to the skin if it's very thick. But with a sharp chef's knife and some patience, it's completely doable.
Ingredients
You'll only need three ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Raw pork skin: It's not available in U.S. supermarkets. If you have a Hispanic market nearby, you should be able to find it there. Another option is to buy skin-on pork belly and use a sharp knife to remove the skin, as I do here:
The third option is to order the skin online. The last time I made this recipe, I ordered it at Vincent's Meat Market. It comes rolled in a vacuum package:
After you open the package and unroll it, this is what it looks like:
Unlike the skin I get at the Hispanic market, Vincent's skin has almost no fat attached to it, so there's no need to trim it.
Olive oil cooking spray: I love the taste of olive oil. And while its smoke point is fairly low, in this recipe, we're using low heat, so it shouldn't be an issue.
Kosher salt: I highly recommend using Diamond Crystal kosher salt in this recipe. Fine salt will not be as good. You can use up to two teaspoons of Diamond Crystal kosher salt. If using any other salt (including other brands of kosher salt), use just one teaspoon.
Variations
I season these homemade snacks very simply, with kosher salt. But you can add more seasonings.
Options that I tried and liked include black pepper, paprika (or smoked paprika), ground cumin, garlic powder, and onion powder. You can use ¼ teaspoon of black pepper and ½ teaspoon of any other seasoning.
Instructions
As I said above, making chicharrones at home is not difficult. I included the detailed instructions in the recipe card below. Here are the basic steps:
You 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. It's super tasty!
Arrange the pieces on a parchment-lined rimmed baking sheet, skin-side up and fat-side down. Spray them with olive oil and sprinkle them with kosher salt.
Bake the pork skin chips at 325°F until golden and crispy. Depending on your oven, this should take 1.5 - 2 hours.
For the best flavor and texture, it's important to let the pieces cool completely before enjoying them. I place them skin-side up on paper towels and allow them to cool for about 20 minutes. They will continue to crisp up as they cool and their flavor will greatly improve.
Expert Tips
- Be liberal with the oil and salt. I start with 1 teaspoon of kosher salt, but sometimes I go up to two teaspoons. The salt greatly enhances the flavor of the chips.
- While you might be tempted to bake chicharrones for a shorter time in a hotter oven, keeping the oven nice and low and baking them for about two hours is key to the success of this recipe.
Recipe FAQs
Yes, they are! This recipe is a great way to make the tough skin of a pig edible and use the entire animal. In this recipe, I use skin with a little bit of fat still attached. I enjoy the combination of crispy skin and chewy fat.
As mentioned above, it's not available in U.S. supermarkets. I buy it at the local Hispanic market, cut the skin off pork belly, or order it online.
Yes! They are the ultimate low-carb snack, fulfilling that salty/crunchy craving. It's easy to find them in grocery stores. But if you can source some pork skin, making your own in the oven is easy. And the result - although quite different in texture than the commercial snack (they're not as light and puffy), is delicious!
Serving Suggestions
Chicharrones are excellent all on their own. They're also very good when dipped into salsa, guacamole, sour cream dip, Greek yogurt dip, cream cheese dip, and even cheese fondue.
I also use them to scoop out chunky dips like spinach artichoke dip, pimento cheese, and pizza dip.
Storing Leftovers
Unlike the store-bought snack, homemade pork rinds should be stored in the fridge, in an airtight container. I don't recommend keeping them at room temperature.
I usually keep them in the fridge in a glass food storage container (as shown in the image below) for about five days and find that they stay tasty for that long.
Although they're good right out of the fridge, it's best to remove them from the fridge about 30 minutes before enjoying them.
More Snack Recipes
Eat Well, Live Well Newsletter
Sign up for weekly meal ideas, cooking tips, and real food recipes straight to your inbox! We won't send you spam. Unsubscribe at any time.
Recipe Card
Homemade Pork Rinds (Chicharrones)
Video
Ingredients
- 1 pound raw pork skin
- Olive oil cooking spray
- 1 teaspoon Diamond Crystal kosher salt
Optional spices:
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika - or smoked paprika
Instructions
- Preheat your oven to 325°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, 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 pieces on the prepared baking sheet, skin side up and fat side down, in a single layer. Make sure they don't touch each other.
- Generously spray the pork skin squares with olive oil and sprinkle them with salt.
- Bake until crispy and golden. Depending on your oven and the pieces' thickness, this should take between 1.5 and 2 hours, but please start checking after an hour.
- Transfer the chicharrones to paper towels, skin side up, and allow them to cool for at least 20 minutes before enjoying them. They greatly improve in taste and texture after they cool.
Notes
- When calculating the nutrition info for this recipe, I used the widely available nutrition info for commercial deep-fried pork rinds.
- I season these delicious snacks very simply, with just kosher salt. But you can add more seasonings, including black pepper, paprika (or smoked paprika), ground cumin, garlic powder, and onion powder. You can use ¼ teaspoon of black pepper and ½ teaspoon of any other seasoning.
- If using Diamond Crystal Kosher Salt, you can use up to two teaspoons. If using any other salt, stick with one teaspoon. Here's why.
- Unlike the store-bought snack, homemade pork rinds should be stored in the fridge in an airtight container. I don't recommend keeping them at room temperature. I usually keep them in the fridge for about five days and find that they stay tasty for that long. Although they're good right out of the fridge, it's best to remove them from the fridge about 30 minutes before enjoying them.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Linda says
Hi Vered!
I'm a total health enthusiast and a former health advisor with LEF. I love cooking and, of course, eating! I just discovered your blog, bookmarked it right away, and signed up for your newsletter—I absolutely love your site!
Anyway, I'm planning to try the baked pork rinds. I noticed some comments mentioning that they turned out too hard. Would boiling the skin for about five minutes help render some fat and create a softer, crunchier rind?"
Vered DeLeeuw says
Hey Linda,
Thank you for subscribing!
As for boiling the skin, I haven't tried that. If you end up trying it, please come back and let us know!
Steve says
question... usually when I make pork belly recipes I punch holes in the skin. should I consider that here too or just not needed?
Vered DeLeeuw says
Hi Steve,
Great question. I never tried that.
The idea is to allow fat to escape and surround the skin as it bakes, promoting crispiness.
I don't see any downside to doing it.
judy says
My rinds are hard and inedible for snacking. What could be the cause? They look exactly the same as yours and I did follow through your recipe. I'm not sure why!!! Thanks for reply
Vered DeLeeuw says
Hi Judy,
Oh no! I'm so sorry! I know firsthand how disappointing it is when a recipe fails. 🙁
It sounds like they were overbaked. I assume you checked them after an hour, as instructed. It is highly unlikely they would need less than an hour in the oven, but perhaps your oven runs hot.
Ben says
You can get pork skin from a pork picnic. I remove the skin and use the pork for other recipes.
For pork skins, I do score the skin instead of cutting through. You can then simply break pieces off.
Rayne says
My partner loves this and makes it any time we get the chance! I would just like to add in that Asian markets carry pork skin as well! That's where we have been finding it, and I'd just like to say thank you for the tip that they can be bought elsewhere!
Vered DeLeeuw says
I'm so glad your partner likes this recipe, Rayne! Thanks for the tip about Asian markets - that's helpful.
Gerard Gouw says
This is a great recipe. I have made it several times. Whenever I buy pork belly I make sure it has a good amount of rind. Using kitchen shears is, however, much easier, and safer, than using a sharp knife, though you do need the knife to remove the excess fat.
Vered DeLeeuw says
I'm glad you like this recipe, Gerard! Thank you for the tip about using kitchen shears.
KEVIN says
What is the yield for 1 lb of pork skin?
I assume there is a net weight loss, so a $10 piece from Vincent's (excludung shippinf) shaved and cut and cooked really makes it seem significantly costly compared to buying a high-end bag. Granted there is the freshness factor, but I'm looking for bulk to make crumbs for keto frying. They look good though.
Vered DeLeeuw says
Hi Kevin,
These make a delicious snack, but for keto frying, I agree - it's better to buy plain pork rinds and grind them.
Lucy Rimmel says
Curious, why put olive oil on a very fatty food? Thanks
Vered DeLeeuw says
Hi Lucy,
Great question! I like the flavor the olive oil adds. It also moistens the top of the pork skin exposed to the oven's dry heat.
Jessi says
I picked up some pork skin this morning and wasn’t sure what to do with it. This is perfect. Can’t wait to try it!
Vered DeLeeuw says
Hi Jessi,
I hope you like it!
angelica rodriguez says
Woohoo! smells great already! I am looking forward to trying them.
Vered DeLeeuw says
I hope you like them, Angelica!
Gary says
Are these supposed to be hard? I followed the instructions to a T, and they seemed done in about an hour, but I let them cook for another 30 to keep with the recipe. They are hard. Where did I go wrong, or is this recipe for people who like to crunch on that sort of thing?
Vered DeLeeuw says
Hi Gary,
They're not supposed to be hard. I'm sorry about that. Your oven might run hotter than mine, or perhaps your pieces were thinner than mine usually are.
Generally, when something seems to be done, it's better to trust your instincts than to follow the recipe to a T.
Your experience will help others, so thank you for sharing it. I added a recommendation in the recipe card to start checking after one hour.
King James says
Made this several times, love the crunch and the extra fat on the skin. Great snack for a keto diet. No sugar or carbs!
Vered DeLeeuw says
So glad you enjoy these pork rinds! To me, the attached fat is the best part. 🙂