Hi, Jomil!

Just for fun, I've checked this out. Ounce for ounce, pork rinds/skins/chicharrones (plain), have 1 less gram of fat than potato chips (plain).

Actually, 17g pf protein, 9g of fat and absolutely 0 carbs, 155 kCals. A much better deal than potato chips, for instance.

The cooking process essentially renders most of the fat out, that's why they're crispy. I use them to dip home-made tuna or egg salad, or a sour cream dip. Yum! This is where a bland flavour can be an advantage

PS: I've made jerky in a regular oven and a dehydrator. Watch to not over-dry, it's more brittle than chewy if you do. A convection oven should work just fine, because the circulating air works much the same way as a dehydrator does. If you can set it to 160F (minimum) to 170F or so, that would work well and the jerky should pretty well dry overnight. A cookie sheet or foil underneath is a good idea too!