Homemade Pork Rinds

• 0.17 lb pork skin, cleaned of subcutaneous fat
• 0.33 cups lard or tallow (for frying)
• coarse salt

Instructions

1. 1

   Cut skin into 2 inch squares. Scrape off any remaining subcutaneous fat with a knife. Lay on a wire rack over a sheet pan.

2. 2

   Oven to 250F. Bake skin 2-2.5 hours until fully dried out and brittle but not browned. This step is the key. Any moisture left will cause violent splatter in step 5.

3. 3

   Cool completely on the rack. At this stage you can store the dried skin airtight for weeks.

4. 4

   Use a deep heavy pot for frying (at least 4 inches tall, oil no more than 2 inches deep). Heat lard to 400F on a clip-on thermometer. Keep a lid nearby in case of splatter.

5. 5

   Fry dried skin pieces a few at a time for 10-20 seconds. They puff dramatically. Stand back. Use a spider to remove when golden.

6. 6

   Drain on paper towels. Salt immediately while hot. Eat warm or store airtight once cooled.