Be It Classic Chicharrón or Thai Coconut, These Chefs Are Embracing Fried Skin

Michael Harlan Turkell

Chicharrón might as well be an onomatopoeia—echoing the crackling sound of pig skins frying. Whether you know Mexican chile and lime chicharrónes, or American gas station pork rinds, the salty crunch of these cloud-like protein puffs have been making people happy since the 15th century, shortly after pigs were first introduced to Latin America, during the second of Christopher Columbus’ voyages to the New World.

Chicharrónes have inspired snacks all over the world,...