►Using a damp paper towel, wipe the outside edge of the rind to remove any impurities. Pat rinds dry. If rinds seem too fresh (very pliable and soft), leave out at room temperature for a couple hours to dry. Heat oven to 400°F. Line a baking sheet with parchment paper. Place rinds, evenly spaced, on prepared baking sheet. Do not overcrowd to avoid rinds sticking together as they puff.

►Roast rinds for 10 to 12 minutes, depending on thickness. (The thinner and drier a rind, the faster it will puff and roast.) Transfer finished rinds to a cooling rack using tongs to avoid any fat that leached out in the roasting process. Cool fully, about 5 to 10 minutes, before eating.