1teaspoonDiamond Crystal kosher salt(can go up to two teaspoons if you wish)
1/4 teaspoon garlic powder
1/4teaspoonpaprikaor smoked paprika
Preheat your oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
Using a sharp knife, cut the pork skin into bite-size pieces. If the skin has a thick layer of lard attached to it, trim some of the fat, but don't go nuts about it - it's OK and very tasty to leave a thin layer of fat attached to the skin.
Arrange the pork skin on the prepared baking sheet, skin side up and fat side down, in a single layer. Make sure the skin pieces don't touch each other.
Generously spray the pork skin with olive oil. Sprinkle with salt. If using, sprinkle with additional spices.
Bake until crispy and golden. Depending on your oven, this should take between 1.5 - 2 hours.
Transfer the chicharrones to paper towels, skin side up, and allow them to cool for 20 minutes before enjoying them. They greatly improve in taste and texture after they cool.
Refrigerate the leftovers in an airtight container for up to 5 days. Remove them from the fridge 30 minutes before enjoying them.