Homemade Pork Rinds (Chicharrones)

Name: Homemade Pork Rinds (Chicharrones)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 1 pound raw pork skin; olive oil cooking spray; 1 teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon paprika

User Reviews

5.0

81 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
4 servings
Calories
152 kcal
Course
Snacks
Cuisine
Mexican

Homemade Pork Rinds (Chicharrones)

Winston Campbell

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Homemade pork rinds are easy to bake in the oven. They are salty, crunchy, and savory.

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Ingredients

Servings

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

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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 pieces on the prepared baking sheet, skin side up and fat side down, in a single layer. Make sure they don't touch each other.
Generously spray the pork skin squares with olive oil and sprinkle them with salt.
Bake until crispy and golden. Depending on your oven and the pieces' thickness, this should take between 1.5 and 2 hours, but please start checking after an hour.
Transfer the chicharrones to paper towels, skin side up, and allow them to cool for at least 20 minutes before enjoying them. They greatly improve in taste and texture after they cool.

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. You can use ¼ teaspoon of black pepper and ½ teaspoon of any other seasoning.
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.