Mix the spices. Combine salt, cumin, chile, and cayenne in a small bowl.

Heat the oil. Heat about 3 inches of oil in a deep pot over medium heat until it reaches 350°F on a deep fat fry thermometer or until a piece of bread browns in 30 seconds. Line a baking sheet with paper towels and set near the pot.

Fry chicharrones. Once oil is hot, carefully add the chicharrones a few at a time. Fry on one side until they poof open (about 30 seconds), flip and cook for another 30 seconds or until they have opened completely and are beginning to brown.

Drain with a bamboo skimmer. Remove with a slotted spoon or a bamboo skimmer to the paper towel-lined baking sheet. Repeat with the remaining chicharrones checking occasionally that the oil is maintaining a constant temperature.

Season. Squeeze the lime over the top and sprinkle with the spice mixture. Serve immediately.