Chicharrones are commonly found as a snack along the Texas-Mexico border. In the southeast, the name is cracklin's.

A favorite of our dearly beloved former President Bush.

Prepared properly, they have a light and crunchy texture, and can become addictive.

They are made by frying pork skin (rind). Soak the skin in hot, but not boiling water.
The hair is removed, also any attached fat.
A second soaking, this time in boiling water, is next.

Hang the skin out to dry, using mesh or a grill to spread out the skin to dry evenly.
Cut the skin into strips and fry in a large pan or cauldron. Best if fried several times, with a wait in between, until the chicharrones are very crisp.
May be salted to taste.
Use like chips and serve with salsa. A perfect side dish for tacos.

Calories? Who cares?