So simple and unbelievably delicious. Scraped the pig skin of all fat, salted and dried it on a rack in a 70C oven for 5 hrs; removed it; filled the roasting tray a third of the way up with boiling water then blasted it at 240C for about 10 min. The little moisture left in the skin puffs it up and the water in the tray below creates steam and protects it from burning (which happens very fast!). They explode in your mouth. Better than any chip/crisp out there. All you need is a beer with these babies..
