What do you do with the removed skin that you reserve on a plate? Do you crisp it up and if so, how?

I like to break up the chicharon and serve it with the sisig for a crunchy salty hit. If i want it to be more crisp, I would break up with skin into smaller pieces (2" pieces) and put it in a 375 degree oven for about 10 minutes? until it's crispy and more fat has rendered off. I like to take the leftover skin, dip it in garlic/chile vinegar and eat it for a snack. :)