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    Home » Snack Recipes » Pork Rinds (Chicharrones)

    Pork Rinds (Chicharrones)

    Last updated: Jun 8, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    Homemade pork rinds, or chicharrones in Spanish, are so easy to bake in the oven. They are salty, crunchy, and savory.

    Whether you make them at home or go ahead and buy them, I'm sure you'll agree that they are the perfect low-carb and keto solution for a snack attack!

    Pork skin chips served in a white bowl.

    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 pork skin.

    This is not a difficult recipe to make. I suppose 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, it's very doable. Watch the video below to see how I do it.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need three ingredients to make homemade pork rinds. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    Raw pork skin: As mentioned above, I buy it at the local Hispanic market. It's not available in U.S. supermarkets.

    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 to crisp up the pork skin, so it shouldn't be an issue.

    Kosher salt: I highly recommend using coarse kosher salt in this recipe. Fine salt will not be as good. You can use anywhere from 1 to 2 teaspoons of kosher salt.

    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.

    Be liberal with both the oil and the salt. I start with 1 teaspoon of kosher salt, but sometimes I go up to two teaspoons. The salt greatly enhances the flavor of this snack.

    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 prior to 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.

    A photo collage showing the steps for making chicharrones.

    Expert tip

    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 2 hours is key to the success of this recipe.

    Frequently asked questions

    Are pork rinds actually made of a pig's 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 and sustainable 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 U.S. supermarkets. I do wish it was more widely available!

    If you can't find pork skin, another option - shown in the video below - is to buy skin-on pork belly and cut the skin off the belly. It's not the easiest thing to do, but it's doable if you work slowly and patiently. What to do with the pork belly after removing the skin? I make oven-baked pork belly slices.

    Are pork rinds keto?

    Yes! They are the ultimate low-carb and keto snack, fulfilling that salty/crunchy craving without an unnecessary carb overload.
    It's easy to find them in grocery stores, and Whole Foods now carries two artisan brands.

    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 the commercial snack (they're not as light and puffy), is delicious!

    Variations

    I season these delicious snacks very simply, with kosher salt. But you can add more seasonings, including black pepper, paprika (or smoked paprika), garlic powder, and onion powder.

    Some people like to make a sweet version with a granulated sweetener and cinnamon, but I haven't experimented with that, and frankly, I don't plan to!

    Serving suggestions

    These tasty snacks are excellent all on their own. They're also very good dipped into salsa, guacamole, sour cream, Greek yogurt dip, and even cheese fondue.

    Storing leftovers

    Unlike the store-bought snack, homemade pork skin chips 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.

    Homemade pork rinds served in a white bowl.

    Related recipes

    • 40 Amazing Keto Snacks
    • Keto Beef Jerky
    • Bacon Chips
    • Parmesan Crisps

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Pork Rinds
    4.97 from 287 votes
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    Homemade Pork Rinds (Chicharrones)

    Homemade pork rinds are easy to bake in the oven. Chicharrones are salty, crunchy, and savory. They are the perfect keto solution for a snack attack!
    Prep Time15 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 45 mins
    Course: Snack
    Cuisine: Mexican
    Servings: 4 servings
    Calories: 152kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 1 lb. raw pork skin
    • Olive oil cooking spray
    • 1 teaspoon Diamond Crystal kosher salt (can go up to two teaspoons if you wish)

    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 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, 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.
    • Generously spray the pork skin with olive oil. Sprinkle with salt. If using, sprinkle with additional spices.
    • Bake until crispy and golden. Depending on your oven, this should take between 1.5 - 2 hours.
    • Transfer the chicharrones to paper towels, skin side up, and allow them to cool for 20 minutes before enjoying them. They greatly improve in taste and texture after they cool.
    • Refrigerate the leftovers in an airtight container for up to 5 days. Remove them from the fridge 30 minutes before enjoying them.

    WATCH THE VIDEO:

    NOTES

    When calculating the nutrition info for this recipe, I used the widely available nutrition info for commercial deep-fried pork rinds. The homemade version might differ from the commercial one, but that's the best info I was able to find.
    I season these delicious snacks very simply, with kosher salt. But you can add more seasonings, including black pepper, paprika (or smoked paprika), garlic powder, and onion powder.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.25recipe | Calories: 152kcal | Protein: 17g | Fat: 9g | Sodium: 515mg
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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