Chicharrones
Golden, crispy fried pork skins with an irresistible crunch and rich, savory flavor. These homemade chicharrones are intensely porky, perfectly salted, and light as air — nothing like the bagged kind. Serve them as a snack with lime and hot sauce, or crush them over tacos and soups.
For 4 servings
- prep
Trim and cut the pork skin.
Scrape any excess fat from the pork skin, leaving only a thin layer attached. Cut the skin into 1-inch squares using a sharp knife or kitchen shears.
- boil · ~50 min
Boil the pork skins until tender.
1.Place the pork skin pieces in a large pot and cover with 6 cups of water.2.Add 1 teaspoon salt and bring to a boil over high heat.3.Reduce heat to medium-low and simmer until the skin is tender and translucent, about 45 to 60 minutes.TIPThe skin should yield easily when poked with a fork — undercooked skin will be tough instead of crispy. - prep · ~15 min
Drain and dry the skins thoroughly.
1.Drain the boiled pork skins in a colander.2.Spread them in a single layer on a baking sheet lined with paper towels.3.Pat completely dry with more paper towels — surface moisture causes violent splattering in hot oil.TIPFor extra crunch, let the skins air-dry in the refrigerator uncovered for 2 to 4 hours or overnight. - fry · ~10 min
Fry the chicharrones until puffed and golden.
1.Heat lard in a heavy-bottomed pot to 350°F. Add enough to fill the pot about 2 inches deep.2.Carefully add a handful of dried pork skins to the hot fat. Do not overcrowd.3.Fry for 2 to 3 minutes, until the skins puff dramatically and turn deep golden brown.4.Remove with a slotted spoon or tongs and drain on fresh paper towels.TIPFry in small batches — the skins expand 3 to 4 times their size and need room to puff. Keep the lid nearby in case of splatters. - garnish
Season immediately and serve.
1.Sprinkle the hot chicharrones with a pinch of salt and toss to coat.2.Pile onto a plate and serve right away with lime wedges.TIPSeason while piping hot so the salt adheres to the crackling surface.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Scrape off most of the fat layer but leave a thin 1/4-inch layer attached for proper puffing.
- 2After boiling, spread skins on a rack in the fridge uncovered for 2–4 hours to dry thoroughly.
- 3Test oil temperature with a piece of skin — it should sizzle vigorously but not burn instantly.
- 4Keep a splatter screen or lid handy; moist skins can pop violently in hot lard.
- 5Season the chicharrones with salt immediately after frying while the surface is still hot and oily.
- 6Store cooled chicharrones in an airtight container at room temperature for up to 3 days.
- 7Re-crisp leftovers in a 300°F oven for 5 minutes, not the microwave.
Adapt it for your goals.
Spicy chili lime
Toss hot chicharrones with a mixture of chili powder, a pinch of cayenne, and fresh lime zest along with the salt for a tangy, fiery snack.
air fryerAir-fryer
After boiling and drying, spray skins lightly with oil and air-fry at 400°F for 8–10 minutes, shaking halfway. Lower in fat but still crispy, though less puffy than deep-fried.
low oil bakedLow-oil baked
Toss dried boiled skins with 1 tablespoon oil and bake at 425°F on a wire rack for 15–20 minutes until puffed. A lighter version with a crunch that's more cracker-like.
taco toppingTaco topping
Crush the cooked chicharrones into coarse bits and use as a crunchy, salty garnish for tacos, soups, or salads instead of croutons or tortilla strips.
Why this is on our healthy list.
High in Collagen
Pork skin is rich in collagen, a protein that supports joint health, skin elasticity, and gut lining integrity.
No Carbohydrates
Chicharrones are naturally carb-free, making them a keto-friendly and low-carb snack option that won't spike blood sugar.
Good Source of Protein
Each serving provides a moderate amount of animal protein from the pork skin, helping with satiety and muscle maintenance.
Contains B Vitamins
Pork skin naturally provides B vitamins like B12 and niacin, which support energy metabolism and nervous system function.
Minimally Processed
Homemade chicharrones contain only pork skin, lard, salt, and lime — no artificial preservatives or additives found in packaged versions.
Frequently asked questions
Chewy chicharrones usually mean they were under-boiled or not dried enough before frying. The skin must be fully tender after boiling and bone-dry on the surface to puff properly.
