How To Make Homemade Skins

Bootleg pork rinds are then piece of cake to bake in the oven. They are salty, crunchy, and savory.

Whether you make them at home or become ahead and buy them, I'm certain y'all'll agree that they are the perfect low-carb and keto solution for a snack assail!

These homemade chicharrones are so expert and and so very easy to make! I make this recipe whenever I go a hazard to visit the local Hispanic market, where I tin buy pork skin.

This is not a difficult recipe to brand. I suppose the simply somewhat challenging function is trimming the layer of fat attached to the skin if it's very thick. Simply with a sharp chef's knife, it'south very doable. Watch the video beneath to see how I practise information technology.

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Ingredients
Instructions
Frequently asked questions
Storing leftovers
Related recipes
Recipe bill of fare

Ingredients

Y'all'll just need three ingredients to make bootleg pork rinds. The exact measurements are listed in the recipe carte du jour below. Here's an overview of what you'll need:

Raw pork skin: As mentioned above, I buy it at the local Hispanic marketplace. It'southward not bachelor in U.Due south. supermarkets.

Olive oil cooking spray: I honey the gustation of olive oil. And while its smoke signal is fairly low, in this recipe nosotros're using low heat to crisp up the pork skin, so information technology shouldn't be an outcome.

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 abode is non difficult. I included the detailed instructions in the recipe card below. Here are the basic steps:

You lot outset past cutting the pork pare into seize with teeth-size pieces. You lot'll need a sharp knife. If the pare has a thick layer of fat attached to it, trim it, simply don't remove it completely. It's super tasty!

Adapt the pieces on a parchment-lined rimmed baking sheet, skin side up and fat side downwards. 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 table salt, but sometimes I go up to two teaspoons. The table salt greatly enhances the flavor of the chicharrones.

Bake the pork skin fries at 325°F until golden and crispy. Depending on your oven, this should accept 1.5 - ii hours.

For the best flavour 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 volition proceed to well-baked upwards as they cool, and their season will profoundly improve.

A photo collage showing the steps for making chicharrones.

Frequently asked questions

Are pork rinds really fabricated of a pig's skin?

Yes, they are! And making this recipe is a great way to make the tough skin of pig edible and utilize upward the whole brute, which is the upstanding and sustainable nutrient choice for meat-eaters.

Specifically, in this recipe, I use pig pare that has a picayune scrap of fat still attached to it. I really enjoy the combination of the crispy pare and the chewy fat.

Where do you buy pork pare?

I buy it at the local Hispanic marketplace. Unfortunately, I oasis't been able to observe it anywhere else. Merely similar offal is difficult to find in regular U.Southward. supermarkets. I practice wish it was more widely available!

If you lot tin't find pork skin, another option - shown in the video below - is to purchase pare-on pork belly and cut the pare off the belly. It's not the easiest thing to exercise, but it'south doable if you work slowly and patiently. What to practise with the pork belly subsequently removing the peel? I brand oven-broiled pork belly slices.

Are pork rinds keto?

Yes! Pork rinds are the ultimate low-carb and keto snack, fulfilling that salty/crunchy craving without an unnecessary carb overload.
It's like shooting fish in a barrel to find them in grocery stores, and Whole Foods now carries 2 brands of delicious artisan chicharrones.

But if yous happen to source some pork peel, making your own in the oven is like shooting fish in a barrel. And the result - although quite different in texture than the commercial snack (they're not as light and puffy), is succulent!

How to season homemade pork rinds?

I season these delicious snacks very simply, with kosher salt. But yous tin add more seasonings, including blackness pepper, paprika (or smoked paprika), garlic powder, and onion powder.

Some people similar to brand a sugariness version with a granulated sweetener and cinnamon, simply I haven't experimented with that, and frankly, I don't program to!

Storing leftovers

Unlike the store-bought snack, homemade pork skin chips should be stored in the refrigerator, in an airtight container. I don't recommend keeping them at room temperature.

I ordinarily keep them in the fridge for near 5 days and notice that they stay tasty for that long. Although they're good correct out of the refrigerator, it's best to remove them from the fridge well-nigh 30 minutes before enjoying them.

Homemade pork rinds served in a white bowl.

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Recipe card

Homemade Pork Rinds (Chicharrones)

Homemade pork rinds are like shooting fish in a barrel to bake in the oven. Chicharrones are salty, crunchy, and savory. They are the perfect keto solution for a snack assail!

Prep Time 15 mins

Melt Time 1 hr xxx mins

Total Time ane hr 45 mins

Course: Snack

Cuisine: Mexican

Servings: 4 servings

Calories: 152 kcal

▢ 1 lb. raw pork skin
▢ Olive oil cooking spray
▢ ane teaspoon Diamond Crystal kosher salt (can go upwards to two teaspoons if y'all wish)

Optional spices:

▢ ¼ teaspoon black pepper
▢ ¼ teaspoon garlic powder
▢ ¼ teaspoon onion powder
▢ ¼ teaspoon paprika or smoked paprika

Preheat your oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
Using a precipitous knife, cutting the pork skin into bite-size pieces. If the pare has a thick layer of lard fastened to it, trim some of the fat, but don't go nuts about it - it's OK and very tasty to leave a sparse layer of fat fastened to the skin.
Arrange the pork skin on the prepared baking sheet, pare side up and fat side down, in a single layer. Brand sure the skin pieces don't bear upon each other.
Generously spray the pork skin with olive oil. Sprinkle with table salt. If using, sprinkle with additional spices.
Broil until crispy and golden. Depending on your oven, this should take between one.5 - 2 hours.
Transfer the chicharrones to paper towels, skin side up, and allow them to absurd for twenty minutes before enjoying them. They profoundly improve in taste and texture after they absurd.
Refrigerate the leftovers in an airtight container for up to five days. Remove them from the fridge 30 minutes before enjoying them.

When computing the diet info for this recipe, I used the widely available nutrition info for commercial deep-fried pork rinds. The homemade version might differ from the commercial i, simply that's the all-time info I was able to find.

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.

Well-nigh of our recipes are depression-carb (or keto) and gluten-free, just some are not. Delight verify that a recipe fits your needs before using information technology. Recommended and linked products are not guaranteed to exist gluten-free. Diet info is gauge and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when post-obit them. Delight read our Terms of Use carefully before using any of our recipes.

Serving: 0.25 recipe | Calories: 152 kcal | Protein: 17 one thousand | Fat: 9 m | Sodium: 515 mg

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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about information technology since 2011. She'southward a Certified Nutrition Bus (NASM-CNC), has taken courses at the Harvard School of Public Wellness, and has earned a Diet and Healthy Living Certificate from Cornell Academy. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to larn more near Vered.