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.
This homemade pork rinds recipe is so good and so very easy to make! I make it whenever I get a chance to visit the local Hispanic market, where I can buy pig skin.
Are pork rinds actually pig skin?
Yes, they are! Making pork rinds 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, the homeade pork rinds recipe that I make is from 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 pig skin?
I buy pig skin 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. Pork rinds are the ultimate low-carb and keto snack, fulfilling that salty/crunchy craving without an unnecessary carb overload.
Store-bought pork rinds are actually 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 homemade pork rinds recipe in the oven is easy. And the result – although quite different in texture than commercial fried pork rinds (they’re not as light and puffy), is delicious, and maybe even healthy, at least compared to high starch and high sugar snacks.
How to calculate the nutrition for homemade pork rinds
When calculating the nutrition info for this homemade pork rinds recipe, I used the widely available nutrition info for commercial, deep fried pork skins. 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, homemade pork rinds 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.
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 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.