Homemade Pork Rinds
Published March 20, 2023 • Updated March 9, 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 skin matters. I look for pieces that are evenly thick with minimal fat still attached.
These fried skins work anywhere you would normally reach for chips. Eat them straight out of the bowl, scoop up dip, or pile them with toppings. I bring a big bowl to every football Sunday and they disappear before halftime. They hold up to heavy dips better than store-bought versions because the fresh texture has more structure. I keep them next to my keto tortilla chips and garlic parmesan wings for game day.
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 katsu or bacon wrapped chicken tenders. 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.
Strain 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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Get My Macros + Recipes →Frequently Asked Questions
Can I use a dehydrator instead of the oven to dry the skins?
I have not personally tested a dehydrator for this, but readers have told me it works well at 170 degrees for 6-8 hours. The goal is the same as my oven method: get the skins completely dry and hard so they puff when fried. I stick with my 200 degree oven for 4 hours because I like the results and do not own a dehydrator, but if you have one, it should work for making homemade chicharrones as long as the pieces come out translucent and snap-dry before they hit the oil.
Why did my pork rinds not puff up?
I have had this happen twice, and both times it came down to one of three things. First, skipping or shortening the boil. When I tried frying without boiling, the skins stayed flat and dense like leather. Second, not drying them long enough. If there is any moisture or trapped fat left, the skins will not puff. Mine need the full 4 hours at 200 degrees. Third, the oil was not hot enough. I always fry a test piece first. If it sinks and just sits there, I wait another few minutes before dropping in the batch.
Can I season the skins before drying instead of after frying?
I season after frying, not before drying. The reason is simple: seasoning before the oven step can burn during the 4-hour dry, and the flavors turn bitter. When I season right out of the fryer, the skins are still glistening with oil and the seasoning sticks perfectly. I have tried both ways and the post-fry method wins every time.
How many carbs are in pork rinds?
These 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 version is just pork skin, oil, and salt, so the carb count stays at zero.
Can I make pork rinds in an air fryer?
I have not had success making puffy fried skins 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.
Are pork rinds healthy on keto?
I consider them one of my go-to low carb snacks. Each serving of my homemade version has zero carbs, 8g of protein, and about 80 calories. There is no sugar, no flour, no fillers. The fat content comes from the frying oil, and I use avocado oil or lard, both of which I am comfortable cooking with. Store-bought brands can add questionable ingredients, which is one of the reasons I started making my own.
Can I make these from store-bought pork skin that is not fresh?
I buy my pork skin from Asian and Mexican grocery stores, and it is usually sold fresh or frozen. Frozen works fine. I thaw it overnight in the fridge, then follow the same boil, dry, fry process. I have not tried pre-cooked or pre-seasoned skins from a deli counter, and I would not recommend them since the texture after boiling would be unpredictable. Look for raw, unseasoned skin with minimal fat still attached.
How should I store leftover fried pork rinds?
I store my leftovers 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.
Used lard instead of avocado oil and the puff was noticeably better. Way more lift, and the flavor went from nothing to actually tasting like a chicharrón. Didn't think the fat would matter that much.
Avocado oil is neutral on purpose. Lard brings the pork flavor back into the skin. That's what chicharróns are supposed to taste like.
Brought these to a cookout last weekend and set them out next to a couple store-bought bags we had as backup. The store bags didn't get opened. Four or five people picked up a handful and kind of paused, trying to figure out why the texture was so different from what they normally buy. I didn't rush the drying step and I'm convinced that's what made them puff up so light.
That pause is my favorite reaction. They know something's off but can't place it. Worth every bit of that 4-hour dry.
Made these for the first time last weekend and my son kept grabbing them before they even cooled down. He's not on keto, has zero interest in keto, but said these were better than the ones from the gas station (high praise from a 14-year-old). Watching them puff up in the oil was way more satisfying than I expected for a first attempt. Already planning a bigger batch this weekend.
Gas station approval from a 14-year-old is about as good as it gets. Double the batch, they will still disappear before they cool.
Thought this would be a waste of time. Then they hit the oil and puffed up right in front of me and I lost my mind a little. Nothing from a bag comes close.
That live puff is it. Once you see it happen there's no going back to the bag version.
My husband grabs a bag of pork rinds at the grocery store every single week, so I wasn't expecting much of a reaction when I made them from scratch. He ate half the batch standing at the counter before I could get them into a bowl. The drying step is what makes the difference, you actually get that full puff, and the crunch holds in a way bagged ones never do. These are going into the Sunday rotation for good.
The drying is the whole thing. I always tell people it feels like the fry doing all the work, but that 4-hour oven step is where the puff actually comes from. Hard to compete with a bag after that.
Tried frying in lard instead of avocado oil and they puffed up bigger, richer flavor, almost buttery. Completely drying them before they hit the oil makes a noticeable difference (skipped it once and got dense little nuggets instead). Four stars, still dialing in the oil temp but the lard swap is staying.
Yeah, lard is what the best chicharrones are made with. For temp, try 360-365. Smoke point on lard is only around 370 so there's not much runway before it starts smoking and the rinds can't puff right.
Didn't realize the smoke point was that close to frying temp. Dropping to 362 next batch and reporting back.
My daughter watched me fry the skins and kept saying 'those don't look like pork rinds' right up until she ate one and asked when we're making them again.
That frying moment gets people. Raw skin to full puff in seconds. Hard to doubt after that.
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!!
Salt them right out of the oil while they're still hot. Sticks way better than seasoning after they cool.