Homemade Pork Rinds
Published March 20, 2023 • Updated June 9, 2025
Best homemade chicharrones recipe
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This fresh, homemade pork rind recipe makes crunchy and airy pork rinds (aka chicharrones) for a tasty, better-than-store-bought snack!
If you’re sick of rancid, stale store-bought pork rinds, this recipe will be your new favorite! I boil the skins first, a special step that keeps them light and airy instead of rock hard like some homemade versions.
By taking an extra step to remove the excess fat on the skin, you’ll watch them puff up like popcorn in the oil for a seriously light and airy crunch.
Pork rinds replace chips perfectly on any low-carb diet. They work like tortilla chips; eat them alone or scoop up million-dollar dip or 7-layer dip. Plus, if you have leftovers that you want to use up, these crunchy pork chicharrones can be pulverized to make “breadcrumbs”. Use them to coat chicken for crispy chicken tenders or to get crunchy, gooey fried mozzarella sticks. A pork panko breading adds unique flavor to pickle chips cooked in the air fryer.
What are chicharrones
Chicharrones or pork rinds are boiled, seasoned, dried, and deep-fried pork skins. The result is a crispy and savory snack that can easily be eaten alone, dipped into your favorite dips, or crunched up and used as low-carb breadcrumbs. They’re the perfect high protein snack food!
How to make pork rinds
- Remove the pork skin. If starting with skin-on pork belly, detach the pork skin from the fat using kitchen shears or a sharp knife. Try to remove as much of the fat possible, cutting close to the skin.
- Cut into pieces using kitchen scissors or a knife. Don’t have to get to precise with the sizing: 1 x 1- inch squares or 1 x 2-inch strips are fine.
- Boil the pork skins in salty water for 30 minutes to soften the collagen in the skin. Then strain off water.
- Trim away excess fat from the pig skin. Fat should easily cut or slide off now that it has melted in the boiling water.
- Season and dry pork skin pieces in a 200 degree oven for 4 hours.
- Fry in lard or an oil with a high smoke point for 2-3 minutes.
- Season again.
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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.
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.
Can I store the dried pork skins for more than one night before frying them?
Yes, you can store them for a few days. The drier they are, the better they fry up.
These pork rinds came out so crispy! The slow oven drying really works. Do you have a cookbook with more recipes like this using simple ingredients?
Hi Linda! I'm so glad to hear you enjoyed the pork rinds — that slow oven drying really does make all the difference, doesn’t it? 😊 Yes, I actually have a cookbook coming out that focuses on protein-packed, low-carb recipes designed with longevity in mind, and it’s filled with techniques like this using simple, wholesome ingredients. It’s available for pre-order now if you’d like to check it out: https://www.amazon.com/Protein-Packed-Low-Carb-High-Protein-Longevity/dp/1628605642. Thanks so much for your support!
Would it be possible to use an air fryer instead of deep frying the pork skins in oil? If so, what temperature and cooking time would you recommend for getting them as crispy as when frying in avocado oil?
I haven't tried using an air fryer, so I'm not sure how well it would work. I really don't think it would work because you need to hot oil to fry the skins to get them puffy and crispy.
These turned out so crispy and delicious. The drying step took a while but it was worth the wait. I added a little smoked paprika for flavor and it worked great.
I tried this with pork belly skin and it turned out super crispy. Boiling before baking really helped get the right texture.
Tried this with pork belly and the rinds came out puffed and crispy. The baking step really helps dry them perfectly.
I tried many recipies but this is top!!