Pork Rinds

Instructions

1. 1

   Boil the Pork Skin

   • Place the 2 lbs of pork skin in a large stockpot and cover with water by at least 2 inches.
   • Add 1 tbsp of salt to the water and bring to a rolling boil over high heat.
   • Once boiling, reduce the heat to a gentle simmer. Cook for 90 minutes, or until the skin is very tender and the fat layer is soft and translucent.
2. 2

   Scrape and Cut the Skin

   • Using tongs, carefully remove the boiled skin from the pot and place it on a large cutting board or baking sheet. Let it cool for 15-20 minutes, until it's safe to handle.
   • Lay the skin flat, skin-side down. Use the back of a large spoon or a dull knife to meticulously scrape away all the softened white fat. The goal is to be left with only the skin itself for the crispiest result.
   • Once all fat is removed, use a sharp knife or kitchen shears to cut the skin into small, bite-sized pieces, approximately 1-inch squares.
3. 3

   Dehydrate the Skin Pieces

   • Preheat your oven to its lowest possible setting, typically around 170-200°F (75-95°C).