Place the pork skin in a big pot and fill with water until the pork skins are totally submerged. Boil the skin for 1½ – 2 hours or until you can easily pierce it with a fork.
Strain the pork skins and cool slightly so that you can handle it easily. Use a fork and a big sharp knife and remove all the soft fat from the rinds. It’s important to get as much fat off the skin as possible. Cut the rind into strips, 2 x 4 cm.
Place the strips of rind on a metal rack in the oven and dehydrate on the lowest temperature (80ºC) overnight. The skin must look like brownish hard plastic.
Heat the oil to 180ºC in a deep-fryer or a heavy pot. Fry the skin until completely puffed up, 30 seconds to a minute.
Remove the pork rinds and drain on kitchen toweling.
Serve your Banting chips with chilli salt or even a delicious Barbeque sauce of your choice.To make the chilli salt:
Place the salt, chillies and lemon zest in a grinder or food processor and process until fine.Recipe reprinted with permission of Nina'sKitchen. To see more recipes, click here.