Cut the rind into 2-inch-wide pieces and then use a mandoline to make thin slices.
Toss the rind strips with a drizzle of avocado oil, add salt to taste and season with a few pinches of chili powder or your favorite spice blend. Then spread out evenly on a baking sheet with parchment paper.
Bake at 330° for about 20 minutes. Check rind at 20 minutes; at this point remove any pieces that are crispy, then continue cooking for another 10–15 minutes, as needed. I usually just eat these as a snack and they go really well with a tall glass of your favorite brew and in my case some ginger kombucha.