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!
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.
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.
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.
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
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.
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.
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!
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!
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.
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Homemade Pork Rinds (Chicharrones)
- 1 lb. raw pork skin
- Olive oil cooking spray
- 1 teaspoon Diamond Crystal kosher salt (can go up to two teaspoons if you wish)
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika or smoked paprika
- 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.