Homemade Pork Rinds
Published March 20, 2023 • Updated February 19, 2026
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Boil, dry, and fry pork skins for homemade pork rinds that puff up light and airy. Three ingredients, zero carbs, and crunchier than anything from a bag.
Most homemade pork rind recipes skip the boiling step, and that is exactly why they turn out rock hard. Boiling the skins for 30 minutes softens the collagen and renders out enough fat so the skins puff up properly when they hit the hot oil. I learned this the hard way. My first batch without boiling came out like chewing on a leather belt. Now I never skip it.
After boiling, I scrape off the remaining fat layer with a spoon or butter knife. The skin should be translucent and flexible at this point. Once it dries in a 200 degree oven for about 4 hours, those thin pieces puff up like popcorn in about 15 seconds when dropped into 400 degree oil. I always fry a test piece first to make sure my oil is hot enough. If it sinks and sits there, the oil needs more time.
Three ingredients. That is it. Pork skin, oil (I use avocado oil or lard), and salt. Zero carbs, 8g of protein per serving, and a fraction of the cost of store-bought bags. I buy pork skin from Asian or Mexican grocery stores for around $2 per pound, which makes about 3 bags worth of chicharrones. For something this simple, the quality of the pork skin matters. I look for pieces that are evenly thick with minimal fat still attached.
These fried pork skins work anywhere you would normally reach for chips. Eat them straight out of the bowl, scoop up million dollar dip or 7 layer taco dip, or pile them with toppings for keto nachos. I bring a big bowl to every football Sunday and they disappear before halftime. They hold up to heavy dips better than store-bought rinds because the fresh texture has more structure. They are also one of my favorite keto appetizers for game day snacks.
Leftovers (if you have any) turn into one of the most useful keto pantry staples. Crush them in a zip-lock bag and you have pork rind breadcrumbs for coating chicken tenders, chicken parmesan, or mozzarella sticks. The pork panko adds a savory depth that regular breadcrumbs cannot match, and I use it in at least two recipes a week.
One batch makes about 6 servings at 80 calories each. I usually double the recipe because the dried skins (before frying) store well in a zip-lock bag for up to 3 weeks at room temperature. That way I can fry a small handful whenever I want fresh homemade chicharrones without going through the whole process again. I keep a bag of dried skins in my pantry at all times.
How to make homemade pork rinds
The process takes about 5 hours total, but most of that is hands-off drying time. I spend about 30 minutes of active work between the boiling, scraping, and frying.
- Remove the pork skin. If starting with skin-on pork belly, separate the skin from the fat layer using kitchen shears or a sharp knife. Cut as close to the skin as possible.
- Cut into pieces using kitchen scissors. I aim for roughly 1 by 1 inch squares or 1 by 2 inch strips. They do not need to be uniform.
- Boil the pork skins in salted water for 30 minutes to soften the collagen. Strain and discard the water.
- Scrape away excess fat from each piece. After boiling, the fat slides off easily with a spoon or butter knife.
- Dry the pieces on a parchment-lined baking sheet in a 200 degree oven for 4 hours. They should be hard and translucent when done.
- Fry in batches in 400 degree oil (lard or avocado oil) for about 15 to 30 seconds. They puff up almost immediately.
- Season with salt right after frying while still hot.
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Ingredients
1-2 lbs pork skin (or ~ 6 lbs skin-on pork belly) -
1-2 teaspoons salt + more for seasoning
-
avocado oil or lard for frying
Step by Step Instructions
Step by Step Instructions
Remove skin
If starting with pork skin, you can skip this step. If starting with pork belly with the skin on, cut the pork belly into 1 inch strips. Using kitchen shears or a sharp knife, cut the skin away from the fat, cutting as close to the skin as possible without cutting through the skin.
Cut into bite sized pieces
Using kitchen shears or a sharp knife, cut the pork skin strips into bite sized pieces, either 1 x 1 inch strips or 1 x 2 inch strips.
Boil pork skins to soften them
Fill a large pot halfway with water. Add 1-2 teaspoons of salt and pork skins to the water. Bring to a boil. Let boil for 30 minutes, stirring occasionally.
Stain water
Remove from the heat and pour the water off of the pork skins by straining it through a colander.
Remove excess fat
Once the pork skins are cool enough to handle, trim away any excess fat from the skin. Take a paring knife and scrap or slice the fat off the skin of each piece. It’s okay if a little bit of the fat remains. These edges just might be a little softer and may not puff up as much.
Scatter on a baking tray
Scatter the pork skins on a large baking sheet lined with parchment paper or foil. Sprinkle salt or desired seasoning. Toss to evenly coat. Then evenly space the pork skins on the tray so they don’t touch each other. Place them skin side up.
Bake to dry out
Bake at 200 degrees for 4 hours. Once done baking, remove from the oven. This is a stopping point where you can store your dried pork skins overnight in an airtight container.
Heat oil
To fry, fill a large saucepan with 1-2 inches of avocado oil, lard or any other oil with a high smoke point. Heat oil to 350 degrees.
Fry pork skins
Once oil is hot enough, gently drop in a few pork skins by lowering them into the hot oil with a slotted spoon. Gently stir to help separate the pork skins to keep them from sticking to each other. After a few seconds the pork skins will start to pop like popcorn corn and puff up into a crispy pork rind. Let them cook for 2-3 minutes, gently stirring to ensure they are cooked through and will remain crispy. Pulling them right after they puff will cause them to deflate a bit and they won’t be as crunchy. Once they are done cooking, remove them with a slotted spoon and transfer to a paper towel lined plate. Season again if needed. Repeat with remaining pork skins.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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What are pork rinds made of?
Pork rinds are pork skin that has been boiled, dried, and deep fried. I boil mine for 30 minutes first, which renders out most of the fat and softens the collagen. That boiling step is what allows the skin to puff up when it hits the hot oil. When I skipped it on my very first batch, the skins stayed flat and dense.
What do homemade pork rinds taste like?
My homemade pork rinds have a light, salty crunch with a mild savory flavor. I notice a huge difference compared to bagged store-bought versions, which tend to have a stale, artificial aftertaste. The homemade texture is closer to a puffy cracker than a hard chip. I season mine right out of the fryer, and they pick up seasoning really well. My go-to is plain salt, but I rotate through chili lime, cajun, and BBQ.
How many carbs are in pork rinds?
Pork rinds have zero carbs, which is why I reach for them constantly on keto. The only time carbs sneak in is when sugar gets added during the flavoring process with store-bought brands. My homemade chicharrones are just pork skin, oil, and salt, so the carb count stays at zero.
What is the best oil for frying pork rinds?
I use avocado oil or lard for frying pork skins. Lard gives the most authentic chicharrones flavor and has a smoke point around 370 degrees. Avocado oil is my neutral go-to with a smoke point above 500 degrees, so it handles the high heat easily. Peanut oil works too. I avoid vegetable oil and canola oil because they leave a slightly off taste on something this simple.
Can I make pork rinds in an air fryer?
I have not had success making puffy pork rinds in an air fryer. The puffing action requires the skins to be fully submerged in hot oil. In an air fryer, the heat is not surrounding the skin the same way, so I get flat, hard pieces instead of light, airy chicharrones. I stick with deep frying for this recipe.
How long can I store the dried skins before frying?
I store my dried pork skins (after the oven step but before frying) in a zip-lock bag at room temperature for up to 3 weeks. This is actually my favorite part of the process. I dry a big batch, stash the pieces, and fry a handful whenever I want a fresh snack. They puff up just as well 3 weeks later as they do the day I dry them.
Why do I need to boil the pork skins first?
Boiling softens the collagen in the skin and renders out trapped fat. When I tried skipping the boil, my fried pork rinds came out rock hard and dense instead of puffy. The 30 minute boil is what transforms the texture from chewy leather to light, airy chicharrones that shatter when you bite in. I consider it the single most important step in the entire process.
How should I store leftover fried pork rinds?
I store my leftover pork rinds in a paper bag or an airtight container lined with paper towels at room temperature. They stay crunchy for about 3 days this way. I never refrigerate them because the moisture makes them go soggy. The paper towel trick absorbs any residual oil and keeps them crisp.
Hmmm, yummy! Looks mighty tasty!
Going to give these a try. But I might pressure cook the skins with some chicken broth or stock and chile powder/southwestern type spices.
Haven't tried pressure cooking them. The 30 minute boil renders out the fat and softens the collagen so they puff when fried, not sure how the pressure cooker would change that but let me know how it turns out.
I tried many recipies but this is top!!