Bought some with skin attached and they're just too greasy to eat out of hand. Before I throw them away, I wondered if anyone cooks with them? My mother-in-law sometimes makes cornbread with cracklins, I think she calls them. Not sure if it is essentially the same thing or not.
Edited to add: "aka pork rinds" for those like me who know them better as such. I don't even know how to say chicharrones. :-)