Crispy Oven-Baked Pork Rinds Recipe (Chicharrones)

Forget the bagged stuff! There’s nothing quite like the earth-shattering crunch of a freshly baked, homemade pork rind. This recipe transforms simple pork skin into a ridiculously addictive, high-protein, and keto-friendly snack. With just two ingredients and a little oven time, you’re on your way to snack nirvana. The rich, savory flavor is miles beyond anything you can buy in a store. Let’s get cracklin’!

Ingredients

• • 2 lbs / 907g pork skin, with a good 1/4-inch fat layer attached• 1 tbsp / 15g fine sea salt, or to taste

Instructions

1. Preheat your oven to 325°F / 165°C. Line a large, rimmed baking sheet with parchment paper to make cleanup a breeze.2. Using a very sharp knife or a clean utility knife, carefully score the pork skin into thin, 1-inch wide strips. Do not cut all the way through the fat.3. Rub the sea salt generously all over the skin side, making sure to get it down into the scored lines.4. Place the salted pork skin fat-side down onto the prepared baking sheet, ensuring the pieces aren’t overlapping.5. Bake for 90 minutes, or until the fat has fully rendered and the skin is a deep golden brown and very crispy.6. Remove from the oven and let it cool on the baking sheet for a few minutes. Once cool enough to handle, break the sheet into individual strips along the score lines. Serve warm.

Nutritional Information

• Estimated per 2 oz / 56g serving:Calories: 308Fat: 17.6gCarbohydrate: 0gDietary Fiber: 0gNet Carbs: 0gProtein: 34.8g

Pro Tips

• • Ask your local butcher for fresh pork skin; they often have high-quality cuts that aren’t available in pre-packaged sections.• For perfectly straight score lines, place the pork skin in the freezer for 30-45 minutes before cutting. This firms it up, making it much easier to slice.• After baking, toss the warm rinds in a bowl with your favorite seasonings like smoked paprika, garlic powder, or a pinch of cayenne pepper for an extra flavor kick.• Store completely cooled pork rinds in an airtight container at room temperature for up to a week to maintain maximum crunch.