This recipe for homemade pork rinds is so easy to bake in the oven. Chicharrones are salty, crunchy and savory, and the perfect low-carb or 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 pig 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.
The ingredients you’ll need
You’ll only need three ingredients to make chicharrones (the exact measurements are listed in the recipe card below):
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: If using fine salt, you should reduce the amount you use.
How to make homemade pork rinds
As I said above, it’s not difficult. I included the detailed instructions in the recipe card below. Here are the basic steps:
1. Start by cutting the pork skin into bite-size pieces. You’ll need a sharp knife.
2. If the skin has a thick layer of fat attached to it, trim it, but don’t remove it completely.
3. Arrange the pieces on a parchment-lined rimmed baking sheet, skin side up. Spray them with olive oil and sprinkle with Kosher salt.
4. Bake until golden and crispy, 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 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!
The perfect keto snack
Pork rinds 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 brands of delicious artisan chicharrones. 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!
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 I simply used what I had.
Use spices if you’d like
I season these pork rinds very simply, with kosher salt. But you can add more seasonings, including black pepper, paprika (or smoked paprika), garlic powder, and onion powder.
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 Recipe
- 1 lb. raw pork skin
- Olive oil cooking spray
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon 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 (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. If using, sprinkle with additional spices.
- Bake until crispy and golden, about 2.5 hours. Cool for a few minutes on paper towels before enjoying.
- Refrigerate the leftovers, and briefly warm them in the microwave prior to enjoying.