To make the breading, mix the pork rinds, parmesan cheese, smoked paprika, salt and the almond flour together in a food processor and grind it to a fine powder. Set up a breading station with the oat fiber in one bowl, the beaten eggs in another and the breading mixture in the third bowl.
Take the pickle slices and dry them well on paper towels. Dip each one into the oat fiber first, then shake off any excess. You really want a very thin coating, just enough for the egg to adhere to. Then dip into the egg, also shaking off any excess. Then lastly, dip into the breading mixture.
Heat a large nonstick skillet to medium heat and fry the pickles in small batches, just a couple of minutes on each side, or until they are golden.