Chicharrón (Mexican Pork Rinds)

Name: Homemade Chicharrón (Oven-Baked Pork Rinds)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 600g / 1.3lb of pork rind (get from your local butcher); 1 teaspoon of flaky sea salt; 1 or 2 teaspoons of Gran Luchito Smoky Chipotle Fajita and Taco Mix; 1 jar of Gran Luchito Habanero Mango Salsa; 1 recipe for homemade guacamole; 1 lime (cut into wedges)

Homemade chicharrón is a crispy oven-baked pork rind snack seasoned with smoky chipotle and flaky sea salt, finished with fresh guacamole, mango habanero salsa, and lime wedges for authentic Mexican flavor.

🌍Mexican 🥗Gluten-Free 🏷️Chicharron 🏷️Chicharrones 🏷️Pork rinds Pork skin

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🏷️Mexican snack

Total

45 min

Servings

Difficulty

Easy

Recipe Source

View original recipe

From Gran Luchito

Ingredients

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600g / 1.3lb of pork rind (get from your local butcher)
1 teaspoon of flaky sea salt
1 or 2 teaspoons of Gran Luchito Smoky Chipotle Fajita and Taco Mix
1 jar of Gran Luchito Habanero Mango Salsa
1 recipe for homemade guacamole
1 lime (cut into wedges)

6 Ingredients

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Instructions

1
Preheat the oven to 180˚C/350˚F.
2
Begin by scoring your pork rind with a sharp knife, then place the piece of meat on a baking tray and season with the flaky sea salt. Place in the oven and bake for 20 minutes.
3
After 20 minutes remove your pork rind from the oven and cut it into smaller pieces with a sharp knife, then place it back into the tray and bake for a further 15 to 20 minutes, allowing the pieces of pork rind to get crunchy.
4
Once ready, remove from the oven and while your chicharrónes are still hot sprinkle the Smoky Chipotle Fajita and Taco Mix on top and mix with the help of a spoon, making sure they are nicely coated in the Mexican spice mix.
5
Serve with a side of homemade guacamole, Habanero Mango Salsa, and the lime wedges on the side.

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Tips & Notes

Pro tips

Pat the pork rind completely dry before seasoning and baking — any surface moisture will steam instead of crisp.
Spread the pork rind in a single layer on the baking tray without overlapping pieces for even browning and maximum crispness.
Rotate the tray halfway through baking to prevent uneven browning, especially if your oven has hot spots.
Season immediately after removing from the oven while still hot so the spice mix adheres to the crispy surface.

Substitutions

Gran Luchito Smoky Chipotle Mix → homemade blend of chipotle powder, smoked paprika, and sea salt (adjust to taste)
Gran Luchito Habanero Mango Salsa → fresh pico de gallo with diced mango and minced habanero (slight texture difference, same heat level)
Fresh lime wedges → fresh lemon wedges (milder citrus note)

Storage & make-ahead

Store cooled chicharrón in an airtight container at room temperature for up to 3 days; reheat in a 180°C (350°F) oven for 5–8 minutes to restore crispness.

Equipment

baking tray or sheet pan · oven

Common Questions

Where do I buy pork rind for this recipe?

Ask your local butcher for cleaned, dried pork skin (typically skin removed from pork belly or shoulder). Request it pre-cleaned and air-dried for best results.

How do I know when the chicharrón is done baking?

The pork rind should be golden brown and completely crisp throughout, with no soft or chewy areas. It will continue to crisp slightly as it cools.

Can I make this without Gran Luchito seasoning mix?

Yes. Mix your own smoky chipotle blend using ground chipotle powder, smoked paprika, cumin, and garlic powder, then season to taste with flaky sea salt.