Cracklings (American English), crackling (British English), also known as scratchings, are the solid material that remains after rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of roasting meat. It is often eaten as a snack food or made into animal feed. It is also used in cooking.

Cracklings are most commonly made from pork, goose, and chicken, but are also made from other poultry and from beef, lamb and mutton.

In French cuisine, cracklings (grillons, grattons, gratterons, frittons) may be made from pork, goose, duck or turkey. These are salted while hot and eaten as an hors-d'œuvre, especially in the southwest. Duck 'frittons' are said to come originally from Burgundy.

Pig skin made into cracklings are a popular ingredient worldwide: in the British, Central European, Danish, Quebecois (oreilles de crisse), Latin American and Spanish (chicharrones), East Asian, Southeast Asian, Southern United States, and Cajun (grattons) cuisines. They are often eaten as snacks. In Hungary, they are popular as a breakfast or dinner food.

Rendered pork fat (salo) produces a type of cracklings known as Čvarci (and other names).

Krupuk kulit is an Indonesian cracker (krupuk) made of beef skin. In Argentina and Uruguay cracklings extracted from tallow are called chicharrones and are a common filling for traditional breads.

Goose cracklings are popular in Central European cuisine.

Chicken and goose cracklings are popular in Ashkenazi Jewish cuisine, and are called gribenes (cf. German Griebe below).