Fried pork rinds, better known as chicharrones, are one of those snacks that instantly divide the room. Some crave the crunch and savoriness, while others are surprised to find just how satisfying this crispy treat can be. But for fans of bold flavor and old-school snacking, chicharrones are a true classic.
Chicharrones are made by frying pieces of pork skin until they puff up into crispy, airy bites. They’ve been a staple in many cultures for centuries, especially in Latin American, Filipino, and Southern American kitchens. What makes them unique is not just their texture, but the rich, salty flavor that comes from the fat rendered during cooking.
They’re a common street food in many parts of the world and can be enjoyed in so many ways. Eaten alone, they’re a crunchy, protein-packed snack. But they’re also great with dips, sprinkled over salads, or even crumbled into soups for added texture. Some people enjoy them with hot sauce, while others squeeze a bit of lime juice over the top for a tangy twist.
Chicharrones also fit well into modern diets like keto and low-carb lifestyles, which has brought them back into the spotlight in recent years. You’ll now find gourmet versions in specialty shops, flavored with everything from chili lime to truffle salt.
What really makes fried pork rinds stand out is the combination of nostalgia and bold flavor. They remind many people of childhood, family gatherings, or regional dishes that tell a story. And although they’re often seen as indulgent, they’ve earned their place among timeless snacks.
Whether served in a paper bag from a roadside stand or plated as a crunchy appetizer at a trendy bar, chicharrones continue to bridge tradition and modern taste. Few snacks can match their satisfying crunch or cultural staying power.
Ingredients
- 2 pounds pork skin
- 2 tbsp salt
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp chili powder
- 1 tsp black pepper
- oil for frying
Instructions
- Preheat your oven to 225°F (110°C).
- Rinse the pork skin under cold water and pat it completely dry with paper towels.
- In a small bowl, combine the salt, paprika, garlic powder, onion powder, chili powder, and black pepper.
- Rub the spice mixture all over the pork skin, making sure it is evenly coated.
- Place the pork skin on a baking sheet and bake in the preheated oven for 2-3 hours, until it is crispy and completely dried out.
- Remove the pork skin from the oven and let it cool completely.
- Heat oil in a deep fryer or heavy pot to 375°F (190°C).
- Cut the pork skin into small pieces or strips.
- Working in batches, carefully add the pork skin to the hot oil and fry until puffed and crispy, about 2-3 minutes.
- Remove the fried pork rinds from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
- Season with additional salt, if desired, and serve immediately.
Nutrition
I tried this recipe but my skin didn’t puff up like it should have. I think I might have overcooked it or something?
It sounds like you might have not dried them off enough before frying. That can really affect the puffing!
Absolutely love this recipe! The spices are perfect. My family devoured these! 😍
Just made these and they turned out incredible! Crispy and delicious! Definitely making again.
Wow, sounds delish! But I’ve heard that frying is bad for health. Not sure if I want to keep making them.
I tried making these too! They were so tasty but mine turned out a bit chewy. Maybe I need to bake them longer?
I tried it, but they didn’t puff up like yours. What did I do wrong? Maybe my oil wasn’t hot enough?
5 stars for flavor! My kids can’t get enough of these. It’s like a party in the mouth!
Soo good! I used a different spice mix and they were just as crispy. Will definitely make again!
These are AMAZING! Just like the ones from my childhood. I couldn’t stop eating them!
To be honest, I don’t think I’ll be making this again. Way too many steps for a snack.
I hear ya! It does seem like a lot of work just for a snack. Sometimes simpler is better!
I just can’t spell chicharrones… it should be chips, right?
These are amazing! Just like my grandma used to make. Perfect crunch!
Yum! Perfect crunchy snack with some salsa. Thanks for sharing this recipe! A+!
Can you use skin from a chicken? Asking for a friend. 😂
Didn’t turn out as crispy as I thought. Followed instructions to the letter. SO disappointed.
Hmm, maybe try drying them longer in the oven? That could help them crisp up better. Don’t give up!
I don’t see why these are so popular. They were just greasy and tasteless.
I thought chicharrones were made from chicken, not pork! 🤷♀️
I thought the same at first! But yeah, chicharrones are definitely pork. They’re so crunchy and addictive though! 😋
Yum!!! These are so good! Way better than store-bought. 👌
I had no idea it was this easy! I didn’t have paprika, so I used cayenne instead and they turned out great.
This recipe is bogus. What kinda seasoning is garlic powder? They should be fried first NOT baked!!!
I dunno about this. Sounds greasy, but my cousin swears by them. Might try once, idk.
I always thought they were too greasy too, but they can be really tasty! Give it a shot at least once.
I found it very complicated. Why do you need to bake them first? Seems like too much work.
Yum! I added some extra spices and it made them even better. Definitely a keeper recipe.
Too much work for a snack. I prefer the store-bought ones. 😅
Isn’t pork skin kinda unhealthy? I don’t get how people can eat this all the time.
These are unhealthy, I mean, it’s just fried fat. 😒
Delicious!! Can’t stop eating them. The spices are on point! Will make again.
These chicharrones were so crunchy! I can’t believe how easy they were to make. Definitely a new favorite in my house!
Followed the recipe to a T, and my family loved the rinds! They disappeared in minutes.
Awesome snack! Perfect for movie night. Thanks for sharing!
I love these for movie night too! So addictive! 😍
Not a fan. They tasted kinda bland to me. Maybe more seasoning next time?
Nah, I don’t think more seasoning will help. You should’ve tried it the way it is first! Maybe you just don’t like chicharrones?
I thought these were pretty good! They were crispy and had a nice crunch. Maybe you just need to adjust the spice levels to fit your taste. 🤷♂️
I followed the recipe but mine turned out chewy. Maybe I didn’t dry them enough?
I made these but forgot to dry them completely – now they’re chewy instead of crunchy! oops!
Took too long! Who’s got 3 hours to wait? I ended up ordering takeout instead.
These are amazing! I can’t believe how easy they were to make. Perfect for snacking!
Not bad, but I prefer my rinds a little spicier. Next time, I’ll add more chili powder.
Isn’t frying pork skin just a waste of good pig meat? I mean, really? You could use the meat for something better.
Yum! Crispy and salty, just how I like my snacks! I’ll definitely be making again!
Ugh, too greasy for me. And also, you should be careful when frying. I burnt my finger trying to make these 🙁.
Gotta admit, I was skeptical. But WHOA – these are addictive!
I dunno, they seem kinda unhealthy. Is it worth all that oil?
Right?! I didn’t expect them to be so good! Definitely a game changer.