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Homemade Pork Rinds Recipe

Homemade pork rinds are easy to bake in the oven. Chicharrones are salty, crunchy and savory, and the perfect low carb solution for a snack attack!
Course Snack
Cuisine Mexican
Keyword pork
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 152kcal
Author Vered DeLeeuw


  • 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:

  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 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.



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