At 08:08 AM 3/15/00 -0500, you wrote:

>...I was searching online for information about
>thie with the keywords, "how to make pork rinds" and found a recipe that
>uses lard as the oil.

I didn't think it was necessary to fry them.

My mother used to make them by cutting up the rinds and baking them in a
very hot oven (I think around 475) on a cookie sheet.  The trick seemed to
be to cook them long enough so that they were crunchy without burning
them.  I used to eat a lot of them when I was a kid.

I don't care much for the commercial ones, either.  They are too dry and salty.

--Dena