Frankly, it reminds me of dried anchovies. Which is quite common in Asia and can be used in cooking in a lot of ways, and if you just fried it, you can just eat it by itself as well. There's a version that you add sugar to it so it caramelise with the anchovies and the sweet/salty combo is quite good. I have been known to just snack through a whole bunch of them as a child, much to the dismay of my parents...