Homemade Pork Rinds
Who doesn’t love their air fryer? Here, you are 25 minutes away from your new favorite snack! Pork rinds are dirt-cheap and available online or from your local butcher. Please be sure to use a very sharp knife to cut through that tough skin. I have not offered nutritional info here because it is too tricky to calculate – just know that this is THE PERFECT keto snack. After all, pork skin has ZERO carbs.
Chef Tips:
- Air fryers have different settings. If yours has one that is called “air crisp”, use that or else you can simply use the setting labeled “air fry.”
- Use any number of spices to season your pork rinds! I used sea salt flakes here, but paprika, garlic, or dried herbs are all great choices. Just be sure to add the spices towards the end of cooking to prevent the spices from burning.
- This recipe uses one sheet of pork skin. If you choose to make more by using 2 or 3 sheets, you may need to cook in batches to prevent the air fryer over-crowding.

Homemade Pork Rinds
Homemade pork rinds are a crispy, savory snack that’s perfect for satisfying crunchy cravings. Whether enjoyed on their own or paired with your favorite dips, they’re a delicious treat for any occasion.
Ingredients
- 1 sheet of pork skin (ask your butcher or purchase online)
- Several pinches of sea salt flakes
- 2-3 pinches of spices or dried herbs of your choice (optional)
Instructions
- Lay the sheet of pork skin out on a large chopping board.
- Using a very sharp knife (I actually used my meat cleaver), carefully slice the skin into long strips, around 1 inch wide. Then, cut each long strip into smaller pieces, around 2.5 inches each. It is helpful to use a piece of kitchen towel to ‘grip’ the skin as you slice to prevent the knife from slipping and harming you.
- Sprinkle on a pinch of salt flakes then place them all into the basket of the air fryer (preferably skin side up, fatty side down at first).
- Set the air fryer to “air fry” or “air crisp” setting on 400°F / 200°C and cook for 20 minutes.
- Open after 10-12 minutes and give the basket a little shake. Sprinkle on a little more salt and return to finish the full 20 minutes.
- After 20 minutes, the pork rinds should be almost done, but this will depend on how much of the fat layer is still on it. At this time, you can add more salt plus any spices or dried herbs and toss to coat. Return for another 5 minutes.
- Use tongs to gently transfer the rinds onto a tray lined with paper towels to absorb excess grease. Leave to cool – then ENJOY!
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.