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Homemade Pork Rinds (Chicharrones)
5 from 81 votes

Homemade Pork Rinds (Chicharrones)

This recipe for Homemade Pork Rinds uses raw pork skin baked to a crispy golden texture. The pork skin pieces are trimmed of excess fat, arranged skin side up, and seasoned simply with kosher salt and olive oil spray. Optional spices add variations to the basic savory flavor. Baking at a low temperature over a long time yields crunchy, tasty pork rinds suitable for snacking or seasoning dishes.

Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 4 servings
Calories: 152 kcal
Course: Snacks
Cuisine: Mexican

Ingredients

  • 1 pound pork skin raw
  • olive oil spray
  • 1 teaspoon kosher salt Diamond Crystal brand
Optional spices:
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika or smoked paprika

Instructions

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  1. Preheat your oven to 325°F. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Generously spray the pork skin squares with olive oil and sprinkle them with salt.
  5. 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.
  6. 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

  • Homemade pork rinds should be stored in an airtight container in the refrigerator, not at room temperature, and can keep well for about five days.
  • To enhance flavor, consider adding optional seasonings such as black pepper, paprika, garlic powder, or onion powder in small amounts along with kosher salt.
  • Removing pork rinds from the fridge about 30 minutes before eating improves their texture and taste by allowing them to warm slightly.
  • Trim thick layers of fat if desired, but a thin layer left on the skin will add flavor and texture.
  • Check the pork rinds starting at one hour of baking to avoid overcooking, adjusting for piece thickness and oven differences.

Nutrition Information

Serving 0.25recipe Calories 152kcal (8%) Protein 17g (34%) Fat 9g (14%) Sodium 515mg (21%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 152

% Daily Value*

Serving 0.25recipe
Calories 152kcal 8%
Protein 17g 34%
Fat 9g 14%
Sodium 515mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.