Heat olive oil and sliced garlic clove in a small nonstick, oven safe, skillet over medium high heat. When garlic JUST begins to turn golden, remove and reserve. Tump pork skins into hot oil. Remove from heat.
Add granulated garlic, kosher salt, and freshly ground black pepper. Keep tossing the oil and pork skins to get them to absorb as much oil as possible. Finish for 3-4 minutes in a preheated 350° oven until pork rinds are very crispy.
Remove from heat, add the garlic slivers back to the skins, and serve immediately on top of salads or soups.
Look for pork rinds that are puffy and light in color. Those are more crisp and easier to chew.