Cracklins vs. Pork Rinds: Differences and How To Cook Them

Cracklins vs Pork Rinds

Cracklins vs. Pork Rinds: Differences and How To Cook Them

Cracklins and pork rinds are popular crispy go-to snacks that many people around the world enjoy and are a big hit at BBQs and festive occasions. While cracklins and pork rinds are both made from pig skin, there are differences in their flavor, texture, and the way they are prepared. In this article, we will discover the differences between cracklins vs. pork rinds and how to cook them.

Low carb pork rind cracklins crunchy salty snack

©Elizabeth A.Cummings/Shutterstock.com

What Are Cracklins?

Cracklins are pork skin and fat, and sometimes a bit of meat, then fried or roasted in hot oil until they bubble or crack. When the extra fat is left on the meat, it prevents the cracklins from puffing up, which makes them have a stronger pork flavor and a chewier, heavier texture than pork rinds. They are then removed from the oil and sprinkled with spices and salt.

What Are Pork Rinds?

Pork rinds are only made from pork skin and are usually not cooked in oil. However, pork rinds are fried or baked until they are completely crispy and dry, turning them into a puffy, satisfying treat. Like cracklins, they are also seasoned with spices such as salt, chili, or BBQ.

Nutritional Value of Cracklins vs. Pork Rinds

Pig skin is rich in collagen, which benefits skin health. Like most snacks, they are high in fat and sodium; however, they are low in carbohydrates. A 28g portion of pork rind has nine times the protein and less fat than a serving of potato chips. Keep in mind that potato chips are high in carbohydrates. According to an article in Mens Health, pork rind consists of 43% unsaturated fat, most of which is called oleic acid which is the same healthy fat in olive oil. Pork rind also holds approximately 13% saturated fat known as stearic acid. Pork fat also contains little methionine, amino acids, histidine, and tryptophan.

Cracklins vs Pork Rinds Nutritional Facts


Are Cracklins and Pork Rinds Healthy for You?

Cracklins and pork rinds are not deemed a healthy snack when eaten in large amounts. Additionally, they are both high in protein; however, they are also high in calories and fat. Although they are low in carbohydrates, they may benefit those who want to lose weight and control their sugar levels.  However, it is important to remember that moderation is key, as with any food.

How Long Can You Store Homemade Pork Rinds?

Homemade pork rinds stored in an airtight container at room temperature can last for 3 days and up to one week in the freezer. Store-bought items can last 3-9 months due to the way they are packaged. However, we all love these crispy treats, so I’m sure you will eat them all sooner.

How To Make Cracklings at Home

Over medium heat, fill a cast-iron pot halfway with oil until it reaches 350 degrees °F. Next, chop the pork into bite-size pieces, add the pork belly, and cook until golden brown, the skins crack, and they float. Stir continuously for about an hour. Finally, place the cracklings on a lined sheet to drain on a paper towel, allow them to cool for 30 minutes, and then sprinkle with your desired spices.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pork rinds also known as chicharon or chicharrones, deep fried pork skin

Home-made Made Pork Rinds

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


  • Author: Kay Keene
  • Total Time: 1 hour 45 minutes
  • Yield: 4 1x


Perfect for Keto dieters these savory, salty, and crunchy snacks can easily be baked in the oven. 


Units Scale
  • 1 teaspoon kosher salt
  • Olive oil cooking spray
  • 1 pound of raw pork skin

Optional Spices

  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder


  1. Line a baking sheet with parchment paper, and preheat the oven to 325°F.
  2. Next, cut the pork skin into bite-size pieces. Place the skins next to each other, skin side up, on the baking tray.
  3. Spray the skins with olive oil and sprinkle on your desired spices. Bake until golden and crispy for 1.5 – 2 hours. Once done, place them on a paper towel and allow them to cool for 30 minutes. Serve and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes


  • Serving Size: 30g
  • Calories: 152
  • Sodium: 515mg
  • Fat: 9g
  • Protein: 17g
To top