Home » Low-Carb Snacks » Pork Rinds (Chicharrones)
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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.
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- Ingredients
- Variations
- Pork Rinds Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Snack Recipes
- Foodie Newsletter
- Recipe Card
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.
Variations
I season these homemade snacks very simply, with kosher salt. But you can add more seasonings.
Options that I tried and liked include black pepper, paprika (or smoked paprika), ground cumin, garlic powder, and onion powder.
Pork Rinds 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! (Photos 1-3).
- 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. (Photos 4-5).
- Bake the pork skin chips at 325°F until golden and crispy. Depending on your oven, this should take 1.5 - 2 hours. (Photo 6).
- 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 Tips
- Be liberal with the oil and 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.
- 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.
Recipe FAQs
Are pork rinds actually made of a pig's skin?
Yes, they are! And making this recipe is a great way to make the tough skin of a 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!
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.
Are pork rinds keto?
Yes! They are the ultimate low-carb snack, fulfilling that salty/crunchy craving without an unnecessary carb overload.
It's easy to find them in grocery stores. But if you can 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!
Serving Suggestions
Chicharrones are excellent all on their own. They're also very good when dipped into salsa, guacamole, sour cream, Greek yogurt dip, cream cheese dip, and even cheese fondue.
I also use them to scoop out chunky dips such as spinach artichoke dip, pimento cheese, and pizza dip.
Storing Leftovers
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.
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.
More Snack Recipes
- 40 Amazing Keto Snacks
- Keto Beef Jerky
- Bacon Chips
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Recipe Card
4.97 from 336 votes
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Homemade Pork Rinds (Chicharrones)
Homemade pork rinds are easy to bake in the oven. Chicharrones are salty, crunchy, and savory. They are the perfect keto solution for a snack attack!
Prep Time15 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Snack
Cuisine: Mexican
Servings: 4 servings
Calories: 152kcal
Author: Vered DeLeeuw
Ingredients
- 1 pound raw pork skin
- Olive oil cooking spray
- 1 teaspoon Diamond Crystal kosher salt
Optional spices:
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika or smoked paprika
Instructions
Preheat your oven to 325°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 and the pieces' thickness, this should take between 1.5 and 2 hours, but I recommend you start checking after an hour.
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.
Video
Notes
- When calculating the nutrition info for this recipe, I used the widely available nutrition info for commercial deep-fried pork rinds.
- I season these delicious snacks very simply, with just kosher salt. But you can add more seasonings, including black pepper, paprika (or smoked paprika), ground cumin, garlic powder, and onion powder.
- If using Diamond Crystal Kosher Salt, you can use up to two teaspoons. If using any other salt, stick with one teaspoon. Here's why.
- 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. 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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Nutrition per Serving
Serving: 0.25recipe | Calories: 152kcal | Protein: 17g | Fat: 9g | Sodium: 515mg
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
angelica rodriguez
Woohoo! smells great already! I am looking forward to trying them.Reply
Vered DeLeeuw
I hope you like them, Angelica!
Reply
Gary
Are these supposed to be hard? I followed the instructions to a T, and they seemed done in about an hour, but I let them cook for another 30 to keep with the recipe. They are hard. Where did I go wrong, or is this recipe for people who like to crunch on that sort of thing?
Reply
Vered DeLeeuw
Hi Gary,
They're not supposed to be hard. I'm sorry about that. Your oven might run hotter than mine, or perhaps your pieces were thinner than mine usually are.
Generally, when something seems to be done, it's better to trust your instincts than to follow the recipe to a T.
Your experience will help others, so thank you for sharing it. I added a recommendation in the recipe card to start checking after one hour.Reply
King James
Made this several times, love the crunch and the extra fat on the skin. Great snack for a keto diet. No sugar or carbs!Reply
Vered DeLeeuw
So glad you enjoy these pork rinds! To me, the attached fat is the best part. 🙂
Reply
