When I make pork rinds myself, or I buy the fresh ones in Mexican markets, they are always thick and dense…which makes sense, given that pig skin is pretty thick and dense.
So what do commercial producers do to produce the feather-light, fluffy snacks that Frito Lay calls Baken-Ets?
The only thing I can think of is that they use some kind of really bitchen super-sharp blade to slice teh skin into extremely thin layers… btu I have no clue if I’m right.
Do any of the Teeming Millions know? the question burns at me…
I know it may LOOk like I’m not doing anything, but at the cellular level, I’m actually quite busy,