Free Printable: Low Carb & Keto Food List
- What Are Pork Rinds?
- Why You Need My Pork Rinds Recipe
- Ingredients You’ll Need
- How To Make Pork Rinds
- My Recipe Tips
- Recipe Variations
- Frequently Asked Questions
- Serving Ideas
- More Crispy Snack Recipes
- How To Make Pork Rinds (Chicharrones) Recipe card
- Recipe Reviews
Pork rinds (a.k.a. chicharrones ) taste amazing no matter what — and are a common staple for a keto diet — but making them yourself takes them to a whole new dimension. We recently got back from a trip to Mexico, where a restaurant served homemade chicharrones… and they tasted so much better than store-bought, that it got me thinking about making my own pork rinds recipe. After some experimentation, it turned out much easier than I imagined, and I’m ready to show you how to make pork rinds yourself!
What Are Pork Rinds?
Pork rinds are a keto snack made from the skin of a pig. They are commonly found in grocery or convenience stores (sometimes with artificial flavors or preservatives added), in the snack foods section. You can make your own by baking and then deep frying to remove all moisture in the skin and puff them up, creating a crispy texture. They have a crunch similar to potato chips, but with more protein and low carbs!
Why You Need My Pork Rinds Recipe
- Airy, crispy texture
- 3 simple ingredients (and nothing artificial)
- Neutral, salty flavor — with lots of easy flavor variations below!
- Satisfy that crunchy craving with zero carbs
- A naturally paleo, keto, and whole food snack
Ingredients You’ll Need
Here I explain the best ingredients for my fried pork rinds recipe, what each one does, and substitution options. For measurements, see the recipe card .
You only need a few ingredients to make this delicious zero-carb snack, but further below I’ll explain how to make different flavors, too.
- Pork Skin – This is the exterior skin only, trimmed of any excess meat and fat. (Not to be confused with pork belly , which has both meat and skin included.) Admittedly, I had some trouble finding pig skin in my area, but eventually found it at a local butcher. You may also be able to find it at international markets, a local farm, or online. If you can’t find pork skin on its own, you can buy pork belly and trim off the skin to use in this homemade pork rinds recipe.
- Sea Salt – The best basic seasoning for chicharrones. Kosher salt is also fine to use.
- Avocado Oil – Used for deep frying, which makes the end result airy and crispy.
SWAP: Don’t want to use avocado oil?
You can also use any lard rendered from the cooking process, or any other oil safe for high heat.
How To Make Pork Rinds
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Prepare pan. Preheat the oven and line a baking sheet with parchment paper. Set aside.
- Cut pork skin. With a sharp knife or kitchen shears, trim any excess lard off the pork skin, if present. Cut skin into bite-sized pieces ( these are the shears I used , pictured below — they cut effortlessly through anything!).
- Bake. Arrange skins in a single layer on a baking sheet and bake until dried, crispy, and golden. Remove and drain remaining fat from the rinds on paper towels.
SHORTCUT: You can complete the cooking process here. However, the following frying step in this pork rinds recipe will create a lighter, crispier texture. You can also bake them, store in the fridge, and then fry them later.
- Fry. Heat about 2 inches of oil in a large pot, saucepan, or dutch oven ( I used this one ) to 350 degrees F. Fry pork skins in small batches, until puffy. Remove with a slotted spoon and drain again. Repeat with remaining rinds.
My Recipe Tips
- Use kitchen shears. A knife can work, but these kitchen shears made it much easier to cut the pork into squares. Cut into strips first, then down to shorter rectangles (or, stack several and cut).
- Remove as much lard as possible from the skin in the beginning. The more you remove in the beginning, the the more light and puffy your pork rinds will get at the end.
- Test your oil temp. Use a kitchen thermometer to test your oil temperature. Add a single skin to the oil and check if it puffs up in 1-3 minutes before adding the others.
- Take the time to fry. Baking is the easiest way, but this step alone will make them more hard and dense. Always fry for light, airy results.
- A sheet pan is great for baking rinds and all kinds of cooking! For deep frying, a Dutc h oven works best since it holds heat well.
Recipe Variations
If you’re not a fan of their plain flavor and want to know how to make pork rinds taste better, try one of these seasoning variations to make flavored pork rinds. Simply add the seasonings right after frying, while the rinds are still hot — the residual oil will make the seasonings stick.
- Cajun – Toss in your favorite cajun seasoning, or make your own homemade cajun seasoning .
- Ranch – Sprinkle homemade ranch seasoning on the chicharrones.
- Cinnamon Sugar – Add equal amounts of cinnamon and sugar alternative (or sugar, if you choose) to coat the rinds.
- BBQ – Stir together 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon sea salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cayenne pepper (this combo is based on my sugar-free BBQ sauce recipe ). Add Besti sweetener to taste. Toss pork rinds in the seasoning mixture.
- Cheesy – Toss in cheddar cheese powder . These remind me of cheese puffs!
- Simple Spices – If you don’t have a specific seasoning mix, you can add anything you like from your pantry, such as paprika, garlic powder, or onion powder.
- What Do Pork Rinds Taste Like? Chicharrones have a very light pork flavor and crispy texture. They taste delicious seasoned with only salt, but their flavor profile makes them the perfect canvas for other seasonings.
- What Is The Difference Between Pork Rinds, Chicharrones, and Cracklins? Regular pork rinds have no fat attached to the skin, so they cook up puffy. Chicharrones is a term for pork rinds in Spanish — no difference in the cooking process. Pork cracklings are typically less puffy and have a meatier texture, because they are cooked with some fat left on the skin.
- Are they Healthy? Given their high fat content, pork rinds may not be the healthiest choice to eat all the time depending on your wellness goals. However, the fat in pig skins is mostly unsaturated, and we’re frying them in avocado oil — both good things if you’re concerned about cholesterol. They are also a whole food snack that has no carbs and doesn’t contain a long list of ingredients or preservatives.
- Are they Keto? Yes, pork rinds are keto, since they naturally contain 0 grams of carbohydrates.
- Are they Gluten-Free? If prepared with only fat and salt, chicharrones are naturally gluten-free. However, some store-bought flavored varieties may contain trace amounts of gluten — so always check labels to know for sure.
- How Many Carbs In Pork Rinds? Fried pork skins contain 0 grams of carbohydrates per serving.
- Do They Have Protein? Yes, pork skins have 9 grams of protein per 1/2-cup serving. However, don’t rely on them as your primary protein source, because the protein they contain is incomplete protein — which means it doesn’t contain all nine essential amino acids. The good news is, the protein they do have is collagen, which has its own benefits.
Serving Ideas
Chicharrones aren’t just for snacking… find a variety of ways to use them here!
- Use as a breading – After grinding in a food processor or blender, chicharrones can create a delicious crispy coating for chicken tenders , onion rings , mozzarella sticks , and even keto orange chicken .
- Pair with dips – The crunch in these rinds tastes amazing with guacamole , Crock Pot rotel dip , fresh tomato salsa , taco dip , or a cheese ball . Wherever you would serve crackers or chips, you can serve chicharrones!
- Make nachos – Spread the homemade pork rinds on a baking sheet and top with cooked meats ( shredded chicken , barbacoa , or ground beef are delicious) and shredded cheese. Bake until hot, then add other nacho toppings, such as jalapenos, diced tomatoes, red or green onions, cilantro, etc.
- Bulk up meatballs and meat patties – Ground c hicharrones add rich flavor and texture to salmon patties and turkey meatballs . You can also use them as a binder for keto meatloaf .
More Crispy Snack Recipes
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1 lb Pork skin ▢
- 1 tsp Sea salt (or 3/4 tsp for less salty) ▢
- Avocado oil (for frying) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper .
- If the pork skin has lard attached to it, carefully cut off the lard, being careful not to cut through the skin. (It’s okay if a little bit of lard is still attached, but try to remove as much as you can, which will ensure that the homemade pork rinds will turn out fluffy and crispy.)
- Cut the pork skin into small rectangles, about 1 inch by 2 inches. (I recommend using sharp kitchen shears like these — makes it so much easier.)
- Arrange the pork skins in a single layer on the baking sheet, without touching each other, with the fat side down. Season with sea salt.
- Bake for 1 to 2 hours , until dried, crispy, and golden. (Time will vary depending on the thickness of the skin; mine took a little over an hour.)
- Remove the pork rinds from the pan and drain on paper towels. You can let the pork rinds cool and enjoy them right away, but they are better (and fluffier) if you deep fry them, as described in the next steps.
- In a large saucepan or dutch oven , heat 1.5-2 inches of avocado oil to 350 degrees F (177 degrees C). I use a meat thermometer to check. (You can also use some of the rendered lard from the pan for this, and add oil as needed.)
- Add the dried pork skins to the oil in small batches, to avoid crowding the pan. Cook for 1-3 minutes , until they puff up. The pork rinds may float, so you can push them down or flip them occasionally if needed. Remove immediately with a slotted spoon or tongs, and drain on paper towels again. Repeat the deep frying process with the remaining pork skins.
- If adding seasonings (see ideas in the blog post above), toss the pork rinds in seasoning immediately after frying.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1/2 ounce (~1/2 cup), or 1/8 entire recipe
- Tips: Check out my recipe tips above to help you cut pork skin easily, get light and puffy rinds, and fry them to crispy perfection!
- Store: Keep leftovers in an airtight container for 3 days at room temp or up to 2 weeks in the fridge. Let them come to room temp before serving!
- Note on nutrition info: This recipe makes about 4 cups or 4 ounces. The n utrition info was pulled from common store-bought pork rinds, as it’s very difficult to calculate from the ingredients precisely how much of the oil content should be included.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Homemade Pork Rinds Recipe
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
How To Make Pork Rinds (Chicharrones)
Learn how to make the best pork rinds recipe (a.k.a. chicharrones) at home, with just 3 simple ingredients! Plus, get 7 seasoning flavors for this crispy low carb snack.
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/pork-rinds/
Ingredients
- 1 lb Pork skin
- 1 tsp Sea salt (or 3/4 tsp for less salty)
- Avocado oil (for frying)
Instructions
- Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper .
- If the pork skin has lard attached to it, carefully cut off the lard, being careful not to cut through the skin. (It’s okay if a little bit of lard is still attached, but try to remove as much as you can, which will ensure that the homemade pork rinds will turn out fluffy and crispy.)
- Cut the pork skin into small rectangles, about 1 inch by 2 inches. (I recommend using sharp kitchen shears like these – makes it so much easier.)
- Arrange the pork skins in a single layer on the baking sheet, without touching each other, with the fat side down. Season with sea salt.
- Bake for 1 to 2 hours , until dried, crispy, and golden. (Time will vary depending on the thickness of the skin; mine took a little over an hour.)
- Remove the pork rinds from the pan and drain on paper towels. You can let the pork rinds cool and enjoy them right away, but they are better (and fluffier) if you deep fry them, as described in the next steps.
- In a large saucepan or dutch oven , heat 1.5-2 inches of avocado oil to 350 degrees F (177 degrees C). I use a meat thermometer to check. (You can also use some of the rendered lard from the pan for this, and add oil as needed.)
- Add the dried pork skins to the oil in small batches, to avoid crowding the pan. Cook for 1-3 minutes , until they puff up. The pork rinds may float, so you can push them down or flip them occasionally if needed. Remove immediately with a slotted spoon or tongs, and drain on paper towels again. Repeat the deep frying process with the remaining pork skins.
- If adding seasonings (see ideas in the blog post above), toss the pork rinds in seasoning immediately after frying.
Maya’s Recipe Notes
Serving size: 1/2 ounce (~1/2 cup), or 1/8 entire recipe
- Tips: Check out my recipe tips above to help you cut pork skin easily, get light and puffy rinds, and fry them to crispy perfection!
- Store: Keep leftovers in an airtight container for 3 days at room temp or up to 2 weeks in the fridge. Let them come to room temp before serving!
- Note on nutrition info: This recipe makes about 4 cups or 4 ounces. The n utrition info was pulled from common store-bought pork rinds, as it’s very difficult to calculate from the ingredients precisely how much of the oil content should be included.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
