Pork Crackling Chips are great for a road trip or a keto friendly snack. My daughter loves them. The trick is getting them just right so they’re at the perfect level of crispy. Not the break your tooth on crispy. My butcher doesn’t leave too much fat on the skin, so mine cook really fast. If there is a bigger layer of fat, you will need to cook for longer.
The trick is putting it on for the time directed and then keeping a close eye on it after that. A couple of minutes can be the difference between perfect and burnt so watch that crackling like a hawk!