Chicharrones

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5 from 25 votes
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Enjoy this easy chicharrones recipe; crunchy, salty, and savory. They take minutes to make and can be baked or fried.

chicharrones.

Did you know you can use all parts of the pork to create delicious snacks and meals? The next time you make some air fryer pork chops, pork belly burnt ends, or pork belly, save the fatty skin and use it to make chicharrón.

Table of Contents
  1. What are chicharrones? 
  2. Why this recipe works
  3. What are chicharrones made of? 
  4. How to make chicharron?
  5. Pork rinds VS Chicharrones
  6. Chicharon Tips
  7. Storage instructions 
  8. More salty snacks to try
  9. Frequently Asked Questions
  10. Chicharrones Recipe (Baked Or Fried)

What are chicharrones? 

Chicharrones are a twist on a Spanish word, chicharron, which means crunchy, savory, and salty snack. They are essentially pork skin chips featuring pork skin or belly deep-fried or baked. 

Why this recipe works

Today, we’ll be sharing both options; honestly, you’ll be obsessed. We enjoy it as a delicious keto snack, but even those who don’t follow any diet enjoy it.

  • They literally take 30 seconds to make in the pan, and if you bake them, they take just five minutes. 
  • Each serving has ZERO carbs
  • The texture is crispy and airy and it’s so hard to stop at one serving.

By the way, if you like salty snacks like this, you’ll like veggie and shrimp chips.

What are chicharrones made of? 

There is a very short ingredient list to make this recipe. Here is what you’ll need:

  • Pork skin. The layer of fat around the pork. You can also use the fat around the ribs, often called pork belly. In some countries, you may find this pre-packaged as pork rinds.
  • Oil. For frying 
  • Salt and pepper. To taste 
  • Seasonings. Optional 

How to make chicharron?

Simple is an understatement for this recipe. You can make chicharrone chips with two methods: frying and baking.

Baking method 

Prep the pork: Trim the skin from the meat and cut it into bite-size pieces to cook. I like to use a fork to poke holes in them to prevent them from curling up too much. 

Prep the oven: Preheat your oven to 140C/275F and line a large baking sheet with parchment paper.

Bake the pork skins: Put the pieces of skin on the baking dish and ensure the skin side is down. Keep spaces between the pork pieces and bake for 60-70 minutes or until crisped up. 

Season and serve: Add salt and pepper or any of your favorite seasonings to serve.

Frying method 

Trim the pork: Just like in the baking method, slice the skin into bite-sized pieces. 

Fry the pork skin: Heat the oil in a skillet or a deep pot. First, check the oil temperature with a thermometer; it should be between 385 to 400 degrees Fahrenheit. Then, add pork skin pieces to the oil and cook for 30 to 60 seconds or until puffy. 

Season with salt and pepper and serve immediately. 

chicharron.

Pork rinds VS Chicharrones

Pork rinds are usually just the crispy skin of a pig, often seasoned as a snack, while “chicharrones” include various fried pork preparations, including skin, meat, or a combination. It’s also often seasoned.

Chicharon Tips

  • Choose the right cut of pork, one that has a good balance of fat and skin. I also prefer using a fresh portion of pork as it cooks and tastes better.
  • Use an instant heat thermometer to check the temperature of the oil. I find cooking at medium-high heat (350°F to 375°F) to be the best.
  • If your pan or skillet isn’t large enough, fry the chicharon in batches.
  • Drain the excess oil on a wire rack, not a paper towel. The latter will make the chicharon soggy.

Storage instructions 

To Store: Leftovers can be stored at room temperature in an airtight container for up to one week. If you’d like them to keep longer, store them in the refrigerator. 

To Freeze: Place the cooked and cooled chicharron in a ziplock bag and store them in the freezer for up to 6 months. 

chicharon.

More salty snacks to try

Frequently Asked Questions

Can dogs eat chicharrones? 

As this recipe is fried and contains seasonings, it is not suitable for dogs to consume. 

Are these healthier than potato chips?

While incredibly delicious, chicharon isn’t the healthiest of snacks. They contain a significant amount of saturated fats.

What part of the pig is this? 

The pork belly and ribs are the parts of the pig most often used for chicharron. They have the highest meat-to-fat ratio and crisp up perfectly.

chicharrones recipe.

Chicharrones Recipe (Baked Or Fried)

5 from 25 votes
Enjoy this easy chicharrones recipe; crunchy, salty, and savory. They take minutes to make and can be baked or fried.
Servings: 16 servings
Prep: 1 minute
Cook: 1 minute
Total: 2 minutes

Ingredients  

  • 1 lb pork skin
  • 1/2 cup oil to fry
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions 

  • If removing fat from a piece of pork, use a sharp knife to cut against the grain and strip off the skin.
  • Slice the pork skin into bite sized pieces and poke several holes throughout.
  • Add oil to a large pan. Once it reaches an internal temperature of 200C/400F, drop pieces of the pork skin in and let it fry for 30-45 seconds, or until they puff up.
  • Use a slotted spoon to remove them from the oil and place them on a paper towel to soak up excess oil.
  • Sprinkle with salt and pepper and serve immediately.

Notes

TO STORE: Leftovers can be stored at room temperature in an airtight container for up to one week. If you’d like them to keep longer, store them in the refrigerator. 
TO FREEZE: Place the cooked and cooled chicaron in a ziplock bag and store them in the freezer for up to 6 months. 

Nutrition

Serving: 1servingCalories: 150kcalProtein: 17gFat: 9gSodium: 500mgPotassium: 1mgVitamin A: 29IUVitamin C: 0.3mgCalcium: 17mgIron: 1mg
Course: Snack
Cuisine: American, Spanish
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. One day I’m going to get the courage to make these…so easy. I love to save the skins from rotisseries chickens, too. So good!!