I really don't like them alone at all and I too do not like the smell. But I now crave them as a breading on my chicken or pork. I grind them up in my food processor and add lots of parmesan cheese to them, then dip my meat in egg, then the crushed pork rinds and fry in olive oil. You never taste the pork rind, but beware, have your kitchen fan on high while cooking because they smelled like rendering fat when you cook them. But truly, try them as a breading, like I said, I crave breaded meat now with pork rinds.

You can also crush them up and use them as a meatball or meatloaf filler, rather then breadcrumbs, again, no tasting them, but they do the trick.

Cindy