DEEP FRIED PORK RINDS
From Emeril Lagasse

1/2 pound pork rinds, cut into 2-inch squares
Essence (recipe follows)
1 quart vegetable oil, for frying

Heat the oil in a large pot or in a deep-fryer to 360 degrees F. Fry the pork rinds until puffed and golden brown, about 4 minutes. Remove from the oil and drain on a paper towel-lined plate.

ESSENCE (EMERIL'S CREOLE SEASONING):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup