Spice-Rubbed Fried Pork Rinds

Aka Chicharrónes

Preparation info
  • Makes

    30 to 40

    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Most cooks look at pork skin as a waste product. I look at it and see perfectly golden brown, puffed, crisp chips that put potato chips to shame. I use fried pork skins at BarBacon as an appetizer, either served with a vinegary dipping sauce or in place of tortilla chips for a spinach-bacon dip or Bacon Chorizo Fundido. They’re also great paired with bacon. Seasoned with the same rub, it’s like a keto diet trail mix.