How To Make Homemade Fried Pork Skins

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What Are Pork Rinds?
Why You'll Love This Fried Pork Rinds Recipe
Ingredients You'll Need
How To Make Pork Rinds
Tips For The Best Chicharrones
Season Variations
Storage Instructions
Frequently Asked Questions
Chicharrones Nutrition Overview
Ways To Utilise Pork Rinds
More than Crispy Snack Recipes
Tools To Make Chicharrones
How To Make Pork Rinds (Chicharrones)

Pork rinds (a.m.a. chicharrones) taste amazing no matter what — and are a common staple for a keto nutrition — simply making them yourself takes them to a whole new dimension. We recently got back from a trip to Mexico, where a restaurant served homemade chicharrones… and they tasted so much ameliorate than shop-bought, that information technology got me thinking about making my own pork rinds recipe. Afterwards some experimentation, it turned out much easier than I imagined, and I'one thousand prepare to prove yous how to make pork rinds yourself!

Pork rinds are a keto snack made from the skin of a grunter. They are usually found in grocery or convenience stores (sometimes with artificial flavors or preservatives added), in the snack foods section. You can make your own past blistering so deep frying to remove all moisture in the skin and puff them up, creating a crispy texture. They have a crunch similar to irish potato chips, only with more than poly peptide and low carbs!

Why You'll Dearest This Fried Pork Rinds Recipe

Blusterous, crispy texture
3 uncomplicated ingredients (and nada artificial)
Neutral, salty flavor — with lots of like shooting fish in a barrel season variations below!
Satisfy that crunchy craving with zero carbs
A naturally paleo, keto, and whole food snack

Chicharrones in a bowl with more scattered on tabletop.

This section explains how to cull the ingredients for the all-time pork rind chips, what each one does in the recipe, and substitution options. For measurements, meet the recipe carte du jour below.

Yous just need a few ingredients to make this delicious zero-carb snack, but further below I'll explain how to brand different flavors, besides.

Pork Skin – This is the exterior skin just, trimmed of whatsoever excess meat and fat. (Non to be dislocated with pork abdomen, which has both meat and skin included.) Admittedly, I had some problem finding pig pare in my expanse, but eventually found it at a local butcher. Y'all may likewise exist able to find information technology at international markets, a local farm, or online. If y'all tin can't find pork skin on its own, you can buy pork belly and trim off the pare to apply in this homemade pork rinds recipe.
Bounding main Common salt – The best basic seasoning for chicharrones. Kosher salt is also fine to use.
Avocado Oil – Used for deep frying, which makes the end issue airy and crispy.

SWAP: Don't want to use avocado oil?

Swap: Don't desire to use avocado oil?

Y'all can as well use any lard rendered from the cooking process, or any other oil safe for loftier rut.

This section shows how to make chicharrones, with footstep-by-footstep photos and details near the technique. For full instructions, see the recipe card below.

Set up pan. Preheat the oven and line a baking canvass with parchment paper. Set aside.
Cut pork skin. With a sharp knife or kitchen shears, trim any excess lard off the pork pare, if present. Cutting pare into bite-sized pieces (these are the shears I used, pictured below — they cut effortlessly through anything!).

Bake. Adapt skins in a single layer on a baking canvas and bake until dried, crispy, and aureate. Remove and drain remaining fat from the rinds on paper towels.

SHORTCUT: You can complete the cooking process here. However, the following frying stride in this pork rinds recipe will create a lighter, crispier texture. You can also bake them, store in the fridge, and then fry them later.

Fry. Heat about 2 inches of oil in a large pot, saucepan, or dutch oven (I used this one) to 350 degrees F. Fry pork skins in small batches, until puffy. Remove with a slotted spoon and drain again. Repeat with remaining rinds.

Tips For The Best Chicharrones

For the lightest, crispiest pork rinds, go along these tips in mind:

Use kitchen shears. A knife tin can piece of work, simply these kitchen shears made information technology much easier to cut the pork into squares. Cut into strips commencement, and so down to shorter rectangles (or, stack several and cutting).
Remove equally much lard as possible from the skin in the commencement. The more than y'all remove in the offset, the the more light and puffy your pork rinds will go at the finish.
Test your oil temp. Use a kitchen thermometer to test your oil temperature. Add together a single pare to the oil and cheque if it puffs up in ane-3 minutes before adding the others.
Take the time to fry. Baking is the easiest way, but this step alone will brand them more difficult and dense. Always fry for light, airy results.

If y'all're not a fan of their patently flavor and want to know how to brand pork rinds taste improve, endeavour one of these seasoning variations to make flavored pork rinds. Simply add the seasonings right after frying, while the rinds are still hot — the residue oil will make the seasonings stick.

Cajun – Toss in your favorite cajun seasoning, or make your own homemade cajun seasoning.
Ranch – Sprinkle bootleg ranch seasoning on the chicharrones.
Cinnamon Saccharide – Add together equal amounts of cinnamon and saccharide-gratuitous sweetener (or carbohydrate, if you cull) to coat the rinds.
BBQ – Stir together ii teaspoons smoked paprika, one teaspoon garlic pulverisation, i/ii teaspoon onion pulverization, ane/ii teaspoon ocean salt, ane/4 teaspoon chili powder, and 1/iv teaspoon cayenne pepper (this combo is based on my sugar-costless BBQ sauce recipe). Add together Besti sweetener to gustation. Toss pork rinds in the seasoning mixture.
Cheesy – Toss in cheddar cheese powder. These remind me of cheese puffs!
Simple Spices – If y'all don't have a specific seasoning mix, you can add anything yous like from your pantry, such equally paprika, garlic powder, or onion powder.

Close up shot of pork rinds recipe in a bowl.

Store leftovers in an closed container in the pantry for upwards to three days, or naught-top bag in the refrigerator for up to ii weeks. Permit them to come to room temperature earlier serving.

If you never tried chicharrones before, you probably accept a lot of questions! Hither are answers to the most common ones:

What Do Pork Rinds Sense of taste Similar?

Chicharrones have a very low-cal pork flavor and crispy texture. They taste succulent seasoned with only salt, merely their flavor contour makes them the perfect canvas for other seasonings.

What Is The Difference Between Pork Rinds, Chicharrones, and Cracklins?

Regular pork rinds have no fat attached to the pare, then they cook up puffy. Chicharrones is a term for pork rinds in Spanish — no difference in the cooking process. Pork cracklings are typically less puffy and have a meatier texture, because they are cooked with some fat left on the skin.

Here is a breakup of nutritional values for a 1/2-cup serving of shop-bought fried pork skins [*]:

80 calories
five grams fatty
ix grams poly peptide
0 grams carbohydrates, cobweb, and sugar

Homemade pork rinds nutrition may vary slightly, depending on how much fatty they retain.

Are Pork Rinds Salubrious?

Given their loftier fat content, pork rinds may not be the healthiest choice to eat all the time depending on your wellness goals. However, the fatty in pig skins is mostly unsaturated, and we're frying them in avocado oil — both skilful things if you lot're concerned about cholesterol. They are also a whole food snack that has no carbs and doesn't comprise a long list of ingredients or preservatives.

Are Pork Rinds Keto?

Yes, pork rinds are keto, since they naturally comprise 0 grams of carbohydrates.

Are Pork Rinds Gluten-Complimentary?

If prepared with but fat and table salt, chicharrones are naturally gluten-costless. However, some store-bought flavored varieties may contain trace amounts of gluten — and then always cheque labels to know for certain.

How Many Carbs In Pork Rinds?

Fried pork skins comprise 0 grams of carbohydrates per serving.

Practice Pork Rinds Have Protein?

Yes, pork skins take 9 grams of protein per 1/ii-cup serving. However, don't rely on them every bit your primary poly peptide source, because the poly peptide they incorporate is incomplete protein — which ways it doesn't incorporate all nine essential amino acids. The good news is, the protein they do have is collagen, which has its own benefits.

Chicharrones aren't just for snacking… find a variety of ways to use them hither!

Utilise as a breading – Subsequently grinding in a food processor or blender, chicharrones can create a delicious crispy coating for chicken tenders, onion rings, mozzarella sticks, and fifty-fifty keto orange chicken.
Pair with dips – The crunch in these rinds tastes amazing with guacamole, Crock Pot rotel dip, fresh love apple salsa, taco dip, or a cheese ball. Wherever you would serve crackers or chips, you lot can serve chicharrones!
Make nachos – Spread the homemade pork rinds on a baking sheet and top with cooked meats (shredded craven, barbacoa, or ground beef are succulent) and shredded cheese. Broil until hot, and then add other nacho toppings, such as jalapenos, diced tomatoes, red or green onions, cilantro, etc.
Bulk upwards meatballs and meat patties – Ground chicharrones add rich flavour and texture to salmon patties and turkey meatballs. You can also employ them as a folder for keto meatloaf.

Reader Favorite Recipes

The recipe carte is below! Readers that fabricated this also viewed these recipes:

Tap underlined ingredients to come across where to go them. Delight plow Safari reader way OFF to view ingredients.

ane lb Pork skin ▢
one tsp Body of water salt (or 3/four tsp for less salty) ▢
Avocado oil (for frying) ▢

Tap on the times in the instructions beneath to beginning a kitchen timer while y'all cook.

Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper.
If the pork skin has lard fastened to it, carefully cutting off the lard, being careful not to cut through the skin. (It's okay if a niggling bit of lard is still attached, but try to remove as much equally you lot can, which will ensure that the homemade pork rinds will turn out fluffy and crispy.)
Cut the pork skin into modest rectangles, near ane inch by 2 inches. (I recommend using sharp kitchen shears like these — makes it and then much easier.)
Arrange the pork skins in a single layer on the baking canvass, without touching each other, with the fat side downward. Flavour with sea common salt.
Bake for one to 2 hours, until dried, crispy, and golden. (Time will vary depending on the thickness of the skin; mine took a little over an 60 minutes.)
Remove the pork rinds from the pan and drain on paper towels. Yous tin let the pork rinds cool and enjoy them correct away, but they are ameliorate (and fluffier) if you lot deep fry them, as described in the next steps.
In a large bucket or dutch oven, heat 1.5-2 inches of avocado oil to 350 degrees F (177 degrees C). I utilize a meat thermometer to check. (Y'all can also employ some of the rendered lard from the pan for this, and add oil as needed.)
Add the stale pork skins to the oil in small batches, to avoid crowding the pan. Melt for 1-3 minutes, until they puff up. The pork rinds may float, and then you can push them downward or flip them occasionally if needed. Remove immediately with a slotted spoon or tongs, and drain on newspaper towels again. Repeat the deep frying procedure with the remaining pork skins.
If adding seasonings (see ideas in the blog mail in a higher place), toss the pork rinds in seasoning immediately after frying.

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Serving size: i/2 ounce (~ane/2 loving cup), or 1/8 entire recipe

Makes about 4 cups or 4 ounces.
Nutrition info was pulled from common store-bought pork rinds, as information technology'due south very difficult to calculate from the ingredients precisely how much of the oil content should be included.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 80

Fat 5g

Poly peptide 9g

Full Carbs 0g

Internet Carbs 0g

Fiber 0g

Saccharide 0g

Nutrition facts are provided as a courtesy. Have questions well-nigh calculations or why yous got a unlike result? Delight run across our nutrition policy.