Ingredients:
3 oz plain pork rinds
15 pkgs Splenda
4 Tbsp butter
1 Tbsp cinnamon
Put rinds in a plastic bag and drizzle melted butter over top. Add splenda and cinnamon to bag and “mush” around to coat rinds. (These are best served immediately. You can put them in a warm oven to crisp if you have any left over).
I made a half bag and used liquid Splenda and it was a perfect snack for 2.
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