MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicharrones
Categories: Pork, Vegetables, Herbs
Yield: 4 servings

1 lb Raw pork skin
Olive oil spray
1 ts Kosher salt; to 2 ts
1/4 ts Black pepper
1/4 ts Garlic powder
1/4 ts Onion powder
1/4 ts Sweet or smoked paprika

Set your oven @ 325ºF/165ºC.

Line a rimmed baking sheet with parchment paper.

Using a sharp knife or kitchen shears, cut the pork skin
into bite-size pieces. If the skin has a thick layer of
lard attached to it, trim some of the fat, but don't go
nuts about it - it's OK and very tasty to leave a thin
layer of fat attached to the skin.

Arrange the pork skin on the prepared baking sheet, skin
side up and fat side down, in a single layer. Make sure
the skin pieces don't touch each other.

Generously spray the pork skin with olive oil. Sprinkle
with salt. If using, sprinkle with additional spices.

Bake until crispy and golden. Depending on your oven,
this should take between 1 1/2 - 2 hours.

Transfer the chicharrones to paper towels, skin side up,
and allow them to cool for 20 minutes before enjoying
them. They greatly improve in taste and texture after
they cool.

Refrigerate the leftovers in an airtight container for
up to 5 days. Remove them from the fridge 30 minutes
before enjoying them.

RECIPE FROM: https://healthyrecipesblogs.com

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