Most cooks look at pork skin as a waste product. I look at it and see perfectly golden brown, puffed, crisp chips that put potato chips to shame. I use fried pork skins at BarBacon as an appetizer, either served with a vinegary dipping sauce or in place of tortilla chips for a spinach-bacon dip or Bacon Chorizo Fundido. They’re also great paired with bacon. Seasoned with the same rub, it’s like a keto diet trail mix.