Using the leanest pork scratchings you can find, (for my UK readers, see the headnote for my preferred scratchings for in this recipe) blitz the scratchings in a mini food processor, then tip out into a wide-bottomed bowl. Stir in the nutritional yeast flakes until well combined.

With the coconut flour in one bowl and the beaten egg in a second bowl, position the bowl with the crackling mixture third in line.

Heat the coconut oil on high heat. When hot, dip a few onion rings in the coconut flour, then dip into the beaten egg. Once the excess egg has dripped off, roll the onion rings into the pork crumb mixture.

Fry the rings in the hot oil for 2-3 minutes, then remove using a slotted spoon and place on a tray lined with kitchen paper to drain the excess grease. (It’s best to work in batches to avoid over-crowding the pan of oil.)

Serve garnished with chopped parsley if you are feeling fancy.