Speaking of Cracklins or Gratons

Yesterday I made a quick run to Bailey's in Laplace for some andouille and tasso and they had some craklins so I grabbed a bag. I had a couple when I got home and they look good but just aren't as good as others I've had. Better than plain old pork skins but could use a lil more salt or seasoning.
Juneau's in Marksville sells a spicy Crackin Seasoning which is pretty good!



Anyone else do this? I remember as a kid taking cracklins and wrapping a piece of white bread around it and dipping it in cane syrup. Childhood memories! Lol..... It was pretty good with the salty and sweet and soft and crunchy.