Fried Pork Rinds (Chicharrones)

Preheat your oven to 225°F (110°C).

Rinse the pork skin under cold water and pat it completely dry with paper towels.

In a small bowl, combine the salt, paprika, garlic powder, onion powder, chili powder, and black pepper.

Rub the spice mixture all over the pork skin, making sure it is evenly coated.

Place the pork skin on a baking sheet and bake in the preheated oven for 2-3 hours, until it is crispy and completely dried out.

Remove the pork skin from the oven and let it cool completely.

Heat oil in a deep fryer or heavy pot to 375°F (190°C).

Cut the pork skin into small pieces or strips.

Working in batches, carefully add the pork skin to the hot oil and fry until puffed and crispy, about 2-3 minutes.

Remove the fried pork rinds from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.

Season with additional salt, if desired, and serve immediately.