Latin Americans call them chicharrones. In Canada, they’re scrunchions. In the US, they’re cracklings. In Britain, they’re pork scratchings. Most Asian countries also have their own form. Wherever you are, though, the pork rind is essentially the same save for whatever seasonings are applied: slices of the skin fried in its own fat as it renders out.
You can Google recipes of the above to find flavor profiles that you like.
Most of pork rind recipes call for deep frying in oil or fat. That of course makes it unwise to enjoy these amazing treats too often.
However, if you bake pork rind, all the fat will be rendered out and there is no oil.
Basically the baking method is no mystery, the steps are the same as detailed by Themule69. After the rind has been totally 100% dehydrated, preheat oven to 400 F and bake. You may need to play with your oven thermostat setting because each oven is different. They are never accurate.
A convection oven works the best.
To get the curvy spiral shape, which is great for a party, after the skins have been cooked, roll the sheets up and refrigerate. In a few hours, slice the rolls then dehydrate.
dcarch