I do it all the time...crush pork rinds, I mean.

I use a small food processor that holds about a cup and a half. This lets me get them to the consistency of bread crumbs. I also crush more than I need and keep them in a sealed container in the fridge. I used to season them while they were still in the food processor, but I use them for so many things I soon realized that seasoning them as I needed them was better. After all, who wants garlic in their Pork Rind French Toast??

Donald