Lay the sheet of pork skin out on a large chopping board.

Using a very sharp knife (I actually used my meat cleaver), carefully slice the skin into long strips, around 1 inch wide. Then, cut each long strip into smaller pieces, around 2.5 inches each. It is helpful to use a piece of kitchen towel to ‘grip’ the skin as you slice to prevent the knife from slipping and harming you.

Sprinkle on a pinch of salt flakes then place them all into the basket of the air fryer (preferably skin side up, fatty side down at first).

Set the air fryer to “air fry” or “air crisp” setting on 400°F / 200°C and cook for 20 minutes.

Open after 10-12 minutes and give the basket a little shake. Sprinkle on a little more salt and return to finish the full 20 minutes.

After 20 minutes, the pork rinds should be almost done, but this will depend on how much of the fat layer is still on it. At this time, you can add more salt plus any spices or dried herbs and toss to coat. Return for another 5 minutes.

Use tongs to gently transfer the rinds onto a tray lined with paper towels to absorb excess grease. Leave to cool – then ENJOY!