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chicharrones seasoned on a plate
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Pork rinds. Cracklins. Grattons. Chicharrones.

Pork rinds. Cracklins. Grattons. Chicharrones. Whatever the name, each is synonymous with crispy, crunchy, fried pig skin. Here's how to make em.
Prep Time 1 hour
Cook Time 13 hours 30 minutes
Total Time 14 hours 30 minutes

Equipment

  • Dehydrator

Ingredients

  • 1 large piece of pork skin
  • 1 Pot of canola, peanut, or grapeseed oil for frying
  • ½ cup Your favorite seasoning. I like Grippo's BBQ Spice

Instructions

  • Boil your pigskin for 1.5 hours to loosen up the fat.
  • Remove the skin from the pot and place onto a rimmed baking sheet.
  • Using a spoon carefully scrape remaining fat from the skin being careful not to tear it.
  • Place your fat-free skin in a dehydrator for 12 hours at 160 degrees F.
  • After 12 hours remove the skin from the dehydrator and break into bottle cap sized pieces
  • Heat your oil to 400 degrees
  • Drop a few pieces in the oil and fry for 15-20 seconds.
  • Remove from oil and into a mixing bowl
  • Sprinkle in your chosen seasoning and toss skins to get an even coating
  • Enjoy those crunchy snacks.