Enjoy this easy chicharrones recipe; crunchy, salty, and savory. They take minutes to make and can be baked or fried.
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.
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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.
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.
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.
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.
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.
- 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.
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.
More salty snacks to try
Frequently Asked Questions
As this recipe is fried and contains seasonings, it is not suitable for dogs to consume.
While incredibly delicious, chicharon isn’t the healthiest of snacks. They contain a significant amount of saturated fats.
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 (Baked Or Fried)
- 1 lb pork skin
- 1/2 cup oil to fry
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 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.
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