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chicharrones seasoned on a plate

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

Ingredients

  • 1 large piece of pork skin
  • 1 Pot of canola, peanut, or grapeseed oil for frying
  • 1/2 cup Your favorite seasoning. I like Grippo's BBQ Spice

Instructions

  1. Boil your pigskin for 1.5 hours to loosen up the fat.

  2. Remove the skin from the pot and place onto a rimmed baking sheet.

  3. Using a spoon carefully scrape remaining fat from the skin being careful not to tear it.

  4. Place your fat-free skin in a dehydrator for 12 hours at 160 degrees F.

  5. After 12 hours remove the skin from the dehydrator and break into bottle cap sized pieces

  6. Heat your oil to 400 degrees

  7. Drop a few pieces in the oil and fry for 15-20 seconds.

  8. Remove from oil and into a mixing bowl

  9. Sprinkle in your chosen seasoning and toss skins to get an even coating

  10. Enjoy those crunchy snacks.