Finally had a few minutes to post this. every time I made the attempt it went hard left or right along the journey and did not turn out as I wanted. in using the search bar finally I ran across an older post from "The Mule" I believe (Thank You) and it appeared to be simple and straight forward. well in one of my bacon runs the belly's were skin on.....so the beginning of this latest attempt turned out perfect.
I did change up the seasoning a little for my taste by using additional Cayenne pepper and adding smoked paprika.
I did boil the skins for 2 hrs and they were a little fragile but you are going to cut them all up or tear them at some point anyway. you might be able to boil for a little less time but at two hours it was very easy to scrape the fat off the skin.
one other thing I did was as the pieces were drying in the dehydrator I noticed there was a shine (excess fat/oils?) on them when done so as I pulled them off the dehydrator I placed them on layers of paper towel's to see if the towels would soak anything up. this process lasted over night and the towels did the trick. the rest of the process followed "Mule's" step by step again Thank - you Mule. Pictures below; sorry I did not get pictures while scraping the fat.
The Belly's before Boiling and trimmings to throw away to the left
Here are the chips heading to the Hot Tub...
Drying the Skins in dehydrator not shown
Skin Chips in paper towels
These are the skins fresh from the paper towel resting
here are the Skins in the oil for the quick fry
Here are the finished Chicharrons
Thanks for Enjoying This,