Ingredients
The following ingredients have 4 Servings
- 1 lb. raw pork skin
- Olive oil cooking spray
- 1 teaspoon Diamond Crystal kosher salt ((can go up to two teaspoons if you wish))
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika (or smoked paprika)
Instruction
- Preheat your oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
- Using a sharp knife, cut the pork skin into bite-size pieces. If the skin has a thick layer of lard attached to it, trim some of the fat, but don't go nuts about it - it's OK and very tasty to leave a thin layer of fat attached to the skin.
- Arrange the pork skin on the prepared baking sheet, skin side up and fat side down, in a single layer. Make sure the skin pieces don't touch each other.
- Generously spray the pork skin with olive oil. Sprinkle with salt. If using, sprinkle with additional spices.
- Bake until crispy and golden. Depending on your oven, this should take between 1.5 - 2 hours.
- Transfer the chicharrones to paper towels, skin side up, and allow them to cool for 20 minutes before enjoying them. They greatly improve in taste and texture after they cool.
- Refrigerate the leftovers in an airtight container for up to 5 days. Remove them from the fridge 30 minutes before enjoying them.
