Homemade Pork Rinds Chicharrones Recipe

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.

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.

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

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.

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