The little bit I currently know is that they're fried pig skins. However, beyond that it's just a bunch of hand-waving on my part.
- Do you buy pig skin from a butcher?
- Is there a special type you need?
- How do you judge pig skin quality?
- I'm assuming they're deep fried, does the oil matter?
- Are they a difficult thing to make in your home?
Best Answer
Funnily enough I made some of these just a week ago. They're not at all difficult to make and you can use any rind, which your butcher should be able to supply.
Depending on your health considerations, you can oven cook them or you can part oven cook part fry.
Oven cook method:
The Oven/Fry method
I tried both methods and I preferred the second, something about frying them just 'felt' right :)