Good points. I did not like pork rinds to begin with either, although my wife took to them from the beginning. Probably because of her I am eating them now. For people that are turned off by the taste sometimes the BBQ or other flavor will mask it just enough, although a person has to watch the ingredients if they are avoiding sugar.

My wife will take a small amount of left over chili, add cheese and melt it all together into a dip and that works well to dip the pork rinds in.

I agree about the ones that have vegetable oil in the ingredients list or say it is cooked in it. I see no reason to use that when making pork rinds. We avoid those.

If a person tries one brand and does not like them, try a different brand. There sometimes are subtle differences in the way they taste. There are some brands we definitely prefer over others. If we find a new brand we have not had before we will often try it just to see how it is.