As someone who prefers simple cooking, this recipe caught my eye, and I knew I had to try it. It's scrumptious!

Oven baked herb-infused pork rinds are a delightful twist on a classic snack that has been enjoyed across various cultures for centuries. Traditionally known as chicharrones in Latin America, these crispy treats are made from pork skin and are beloved for their satisfying crunch and rich flavor. By infusing them with herbs and baking instead of frying, we create a healthier version that still delivers on taste and texture. This recipe is perfect for those looking to explore new flavors while enjoying a nostalgic snack with a modern twist.

These herb-infused pork rinds are incredibly versatile and can be served as a snack on their own or paired with a variety of sides. Consider serving them alongside a fresh green salad with a tangy vinaigrette to balance the richness of the pork rinds. They also make a great accompaniment to a charcuterie board, adding a unique texture and flavor. For a more substantial meal, pair them with roasted vegetables or a creamy dip like guacamole or hummus.

Servings: 4

1 pound pork skin, cleaned and dried
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped

Preheat your oven to 325°F (165°C).

Cut the pork skin into small, bite-sized pieces.

In a large bowl, toss the pork skin pieces with olive oil, salt, black pepper, garlic powder, onion powder, and smoked paprika until evenly coated.

Spread the seasoned pork skin pieces in a single layer on a baking sheet lined with parchment paper.

Bake in the preheated oven for 1.5 to 2 hours, or until the pork rinds are golden brown and crispy.

Halfway through baking, sprinkle the chopped rosemary and thyme over the pork rinds and gently toss to coat.

Remove from the oven and let cool slightly before serving.

For a spicier version, add a pinch of cayenne pepper or chili powder to the seasoning mix. You can also experiment with different herbs such as sage or oregano for a unique flavor profile. If you prefer a more traditional taste, omit the herbs and stick to the classic seasoning of salt and pepper. For extra crispiness, ensure the pork skin is thoroughly dried before seasoning and baking.