How to make pork scratchings

When we made the sausages we had to cut the skin of some of the bits of meat. Not wanting them to go to waste I gave making pork scratchings a go.

Cut the skin (pork rind) up in to small pieces (perhaps 1cm x 2 or 3 cm)
Cover them in salt. Just keep pouring it on and mixing them until each piece is well covered in salt (you want it really salty - you will rinse it off later)
Leave overnight in the fridge - some liquid will come out
Rinse the rind very thoroughly.
Leave to soak in cold water for 30 mins. Meanwhile heat an oven tray in a hot oven (200°C)
Pat the rind dry with kitchen towel and tip on to the hot oven tray
Return the tray to the oven until the pieces are well browned and crispy. A lot of fat will run off which you can pour out if it looks like overflowing.

Cool a little and serve. A healthy snack (well, healthier than pub ones anyway as there is no MSG!)

These are a little over cooked but still darn tasty