Paula Deen Home Made Pork Rinds

Paula Deen home made pork rinds are a crispy salty snack made with just leftover ham skin and fine salt, ready in 3 hours 10 minutes. This easy oven-baked homemade snack fits game day, cookout and holiday table spreads, and it turns ham scraps into something worth saving.

Bake the skin the full 3 hours at 325°F, because that long, slow heat is what dries it out and turns it crunchy. Pull it early and you get chewy, rubbery strips instead of rinds that shatter.

Paula starts with leftover ham skin instead of fresh pork belly, so the rinds cost you nothing extra after a holiday ham. Salting right on the sheet pan means there's no frying, no splatter and no deep fryer to clean afterward.

Paula Deen Home Made Pork Rinds

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

3

hours 

Calories

90

kcal

Ham skin bakes low and slow on a sheet pan until it puffs, dries and crackles with a light dusting of salt. Once cooled, the pieces turn airy and crunchy, with a salty, savory bite.

Ingredients

• ham skin
  

• fine salt
  

Directions

• Preheat the oven: Preheat your oven to 325°F. That way it's fully hot when the ham skin goes in.
• Season the skin: Lay the leftover ham skin on a sheet pan, then sprinkle it with fine salt. Spread the pieces out so none of them overlap.
• Bake until crispy: Bake for about 3 hours, until the skin is nice and crispy. Then let it cool on the pan so it keeps crisping as it sits.

Tools for this recipe

• Nordic Ware half sheet pan, ThermoPro digital kitchen timer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh pork skin instead of ham skin?

Paula's recipe is written for leftover ham skin, so that's what I'd use. Fresh pork skin has more fat and moisture, so it would need a different bake time and I wouldn't guess at it.

How do I store homemade pork rinds?

Let them cool completely, then keep them in an airtight container at room temperature. They're best within a few days, since they soften as they pick up moisture from the air.

Why are my pork rinds chewy instead of crispy?

They didn't bake long enough, or the pieces were crowded on the pan. Give them the full time and keep them in a single layer so the moisture can cook off.

Can I season them with something besides salt?

Yes, a little pepper, garlic powder or smoked paprika works well on a salty snack like this. Add it with the salt before baking so it sticks to the skin.

Can I make these ahead for a party?

They're a good make-ahead snack because they keep at room temperature once cooled. If they lose some crunch, a few minutes in a warm oven brings it back before serving.