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Pork rinds are served in a white bowl with a napkin.
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Oven-Baked Homemade Pork Rinds

These homemade pork rinds are crunchy, salty, and perfect for a keto or low-carb snack.
Course Snack
Cuisine Mexican
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 152kcal
Author Vered DeLeeuw

Ingredients

Instructions

  • Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
    Parchment-lined baking sheet.
  • Using a sharp knife, cut the pork skin into bite-sized pieces. If the skin has a thick layer of lard attached to it, trim some of the fat, but don't go nuts about it - it's OK and very tasty to leave a thin layer of fat attached to the skin.
    1 pound raw pork skin
    Cutting pork skin into squares.
  • Arrange the pieces on the prepared baking sheet, skin side up and fat side down, in a single layer. Make sure they don't touch each other.
    Pork skin squares are arranged in the pan.
  • Generously spray the pork skin squares with olive oil and sprinkle them with salt.
    Olive oil cooking spray, 1 teaspoon Diamond Crystal kosher salt
    The pork skin was sprayed with olive oil and seasoned.
  • Bake until crispy and golden. Depending on your oven and the thickness of the skin pieces, this should take between 1 and 2 hours. Please start checking after an hour. When overbaked, they become hard. The photo should give you an idea of what they look like when they are ready. You want the skin golden brown and blistered, but not too dark.
    The pork rinds are ready on the baking sheet.
  • Transfer the rinds to paper towels, skin-side up, and let them cool for at least 20 minutes before enjoying them. They greatly improve in taste and texture after they cool.
    Placing the pork rinds on paper towels to drain.

Video

Notes

  • If using Diamond Crystal Kosher Salt, you can use up to two teaspoons. If using any other salt, stick with one teaspoon. Here's why. That said, seasonings, especially salt, are guidelines. Adjust to taste.
  • Don't expect the light and puffy texture of commercial pork rinds. These are more like rich and dense cracklins.
  • When calculating the nutrition info, I used the widely available nutrition info for commercial deep-fried pork rinds. 
  • I season these delicious snacks very simply, with just kosher salt. But you can add more seasonings 30 minutes into baking. My favorites are garlic powder and smoked paprika. 
  • Homemade pork rinds should be stored in an airtight container in the fridge. I don't recommend keeping them at room temperature. I usually keep them in the fridge for about five days and find that they stay delicious for that long. Although they're good right out of the fridge, it's best to set them on the counter about 30 minutes before enjoying them.

Nutrition

Serving: 0.25recipe | Calories: 152kcal | Protein: 17g | Fat: 9g | Sodium: 515mg