Homemade pork rinds (chicharrones) are a crispy, low-carb Mexican snack made from just pork skin, salt, and avocado oil. The key to perfect results is rendering the skin slowly until it puffs and crisps, then frying until golden.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper.
If the pork skin has lard attached to it, carefully cut off the lard, being careful not to cut through the skin. (It’s okay if a little bit of lard is still attached, but try to remove as much as you can, which will ensure that the homemade pork rinds will turn out fluffy and crispy.)
Cut the pork skin into small rectangles, about 1 inch by 2 inches. (I recommend using sharp kitchen shears like these -- makes it so much easier.)
Arrange the pork skins in a single layer on the baking sheet, without touching each other, with the fat side down. Season with sea salt.
Bake for 1 to 2 hours, until dried, crispy, and golden. (Time will vary depending on the thickness of the skin; mine took a little over an hour.)
Remove the pork rinds from the pan and drain on paper towels. You can let the pork rinds cool and enjoy them right away, but they are better (and fluffier) if you deep fry them, as described in the next steps.
In a large saucepan or dutch oven, heat 1.5-2 inches of avocado oil to 350 degrees F (177 degrees C). I use a meat thermometer to check. (You can also use some of the rendered lard from the pan for this, and add oil as needed.)
Add the dried pork skins to the oil in small batches, to avoid crowding the pan. Cook for 1-3 minutes, until they puff up. The pork rinds may float, so you can push them down or flip them occasionally if needed. Remove immediately with a slotted spoon or tongs, and drain on paper towels again. Repeat the deep frying process with the remaining pork skins.
If adding seasonings (see ideas in the blog post above), toss the pork rinds in seasoning immediately after frying.
Store cooled pork rinds in an airtight container at room temperature for up to 5 days; reheat in a 350°F oven for 3–5 minutes to restore crispness.
deep pot or skillet · candy/deep-fry thermometer · paper towels · slotted spoon or wire spider strainer
Traditional chicharrones are fried, which creates the signature crisp texture. Baking may not achieve the same puffy, crunchy result.
They should be deeply golden brown and completely crispy with no soft spots. Break one open—there should be no moisture inside.
Avocado oil is ideal due to its high smoke point (around 520°F) and neutral flavor. Lard or refined vegetable oil also work well.
Insufficient rendering or frying temperature too low will result in chewy rinds. Ensure skin is fully rendered before frying and maintain oil at 350°F+.
Yes. Toss warm rinds with salt and seasonings while still hot so flavors adhere better than if applied after cooling.
