It's Time To Get Fat. Real Fat!

Paleo Pork Rinds (Chicharrones Recipe)

Chichawhatsit? Cracklins is what they are! Chicharrones are like meat popcorn or something. These homemade pork cracklins are even great with salt like popcorn although we wouldn't recommend you eat a bucket full at the movies. Ask your butcher for pork skin and let them know what it's for and they will hook you up. Thank Paleo Porn if you love this paleo pork rinds recipe.


  • 2 pounds pork skin
  • 15 ounces Fatworks Lard or bacon fat
  • Coarse ground sea salt, to taste
Prep time: 2 hours
Dehydration time: 8 hours
Cook time: 10 minutes
Servings: More than 10 oz
Fat: Leaf Lard, Pure Lard
Tags: Gluten Free, Keto, Paleo Friendly



Put the pork skin in a large pot, cover with water but be sure that the water doesn't come to the top of the pot. Place over medium to medium-high heat and bring to a boil. Be sure to weigh down the pork with something heavy so it stays submerged while boiling. I used a small plate topped with a bowl and then I put my 6" cast-iron skillet on top of that.


Let the skin boil until it's soft and pliable, but not yet falling apart. This can take anywhere from 1 1/2 to 2 hours and be sure to add more water when you see it getting low.


Remove the skin using a slotted spoon and discard the water. Be careful when removing each piece because they may fall apart since they're so tender. Place each piece on a drying rack resting over a baking sheet. Be sure there are no pieces folded over or touching each other, otherwise, they will dry like that. Transfer the trays to the fridge, uncovered and cool until completely done minimum 2 hours.


Once the skin is cold transfer all pieces to a dehydrator and let the skin dehydrate overnight, or until dry and brittle, minimum 8 hours.


Once your skin is dry you can let it sit in this state until you're prepared to fry them. (For me they sat uncovered in a bowl on the counter for a week before I had time to come back and finish them).


Before frying, snap the skin into small pieces, around 1-inch in size.


Add around 10oz of lard to a deep pot over medium heat and allow to melt. This should be about 3-4 inches high in the pan.


Once the lard is melted and hot, add one piece of skin and see how long it takes to puff up and crisp. It should only take 10-15 seconds. If it takes longer gradually increase the heat and add a couple more pieces. Beware of splatter!

 9. Add 3-6 pieces at a time to the pot (do not overcrowd!) and transfer to a paper towel-lined plate once each piece has puffed up completely. As you transfer each piece to the plate be sure to sprinkle with a pinch of sea salt. The pork rinds should be seasoned immediately otherwise the salt (or your choice of seasoning) won't stick. Continue with this process and once you find a rhythm it becomes quite simple. Be sure to add more lard or bacon fat to the pan when it gets low. Continue frying, transferring and seasoning until all your skin is gone. (This is a great project to have helping hands nearby! I had Jeff do all the salting while I fried the skin. Just be sure to cook them faster than your helper can eat them, otherwise, you won't have any left!) Feel free to get creative and choose your favorite seasoning aside from sea salt.


Serve immediately or allow to cool to room temperature. While pork rinds are cooling on the paper towel-lined plate, they may continue to pop (just so you know).

Transfer leftovers to a container and store in the closet (or fridge if you like them cold), if you have any left after cooking. As you can tell from the serving size, I'm not exactly sure how much this produces since we were munching while making them, 10oz is what we had left.

Enjoy! :)