Get pork skin. It's an adventure in itself so probably the best option is just getting pork belly and removing its skin.

Slice the skin up into ½" / 1cm stripes.

Cut them up into 1" / 2cm rectangles.

Scatter them on a baking tray. If a device that allows the soon rendered out fat to be separated from the skins available then use it.

Place the baking tray into a 200°F / 100°C oven until the skins dry out completely for about 2-3 hours.

Fill a frying pan with cooking oil or even better lard and heat it up to medium.

Place the dried out skins into the hot oil/fat.

In a matter of second the skins should puff up at least double of their shrank size.

If we are after a golden brown color keep them in the oil/fat until they get a nice tan.

Let them drip off any excess oil/fat in sieve then apply salt and our favorite spices.