Cinnamon Crispas
(Sandy - sandign)

1 bag (full size -- 3-4 oz.) plain pork rinds
15 pkgs Splenda
4 tablespoons butter
1 tablespoon cinnamon

Drizzle melted butter over the rinds or put in a plastic bag and shake well to coat. Mix Splenda and cinnamon in a paper bag, then drop pork rinds into bag and shake, shake, shake! If they become soft or soggy later, put them in a warm oven and let them crisp up again.

Serves 4 -- 3 carbs per serving