-1-2 pounds of fresh pork skins
(Ask your butcher if they carry or can order them for you. Asian and Mexican markets with a butcher shop will be more likely to carry them.)
-Seasoning of your choice to taste
-Cut pork skins into 1-inch wide by 12-inch long strips (approximately the size of a ruler).
-With a sharp knife, scrape off excess fat from the back side of the skins.
-Bring a large pot of water to boil. For 1-2 pounds of skins, you will need at least 8-12 quarts of water. Add cleaned skins to the water, and return to boil. Reduce to a simmer for 45 minutes-1hour. The skins should turn slightly opaque and have the texture of a large rubber band but should be tender enough to pinch through with your fingers.
-Drain the cooked skins, and while they are still warm, placethem in a dehydrator on 180-200 degrees to dry for 6-8 hours (until the skins resemble hard plastic and will snap in half).
-Allow the dried skins to cool in an open container. When dry, the skins will need 5-7 days to equalize before they will cook properly. Leave the dried skins out in an unsealed container, and cover them with a towel for a week before frying.
-Set a deep fryer to 400 degrees. Once heated, break the driedpork skins into 1-inch pieces and place 3-4 at a time into the fryer. The dried skins will triple or quadruple in size once fried, so do not crowd the fryer.
-Keep the skins submerged with the basket and cook 90 seconds to 2 minutes until fully puffed.
-Remove the skins from the fryer, drain the excess oil, and season with salt and pepper, BBQ seasoning, or your favorite spice mix.